Ingredients
-
2
-
1
-
1
-
1 1/2
-
1 1/2
-
1 1/2
-
3/4
-
3/4
-
2
-
1
-
1/4
-
1/4
-
3/4
-
1/2
-
2
Directions
Jamaican Jerk Chicken,This is an amazing recipe. Don’t let the number of ingredients scare you off…just line up the bottles and measure!,This is a very good recipe, however, it belongs to Devra Dedeaux, author of The Sugar Reef Caribbean Cookbook. On another note, DO NOT use jalapenos in place of Scotch Bonnets (or Habaneros)! It is not the right flavor.,This was a very good recipe :). I made it last minute so didnt give it much time to marinade but it still had lots of flavour. I will leave it longer next time and perhaps try it in the crockpot. Also my kids like it spicy so want me to use more peppers next time. I thought it was perfect.
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Steps
|
1
Done
|
In a Large Casserole With a Lid, Combine All Ingredients Except Chicken. |
|
2
Done
|
Add Chicken, Stirring to Coat Well. |
|
3
Done
|
Cover and Refrigerate For 1 Hour Up to 24 Hours. |
|
4
Done
|
First Drain, Then Bake@ 350 For One Hour or Drain and Barbecue. |
|
5
Done
|
Serve With Steamed White Rice. |
