Recipe of the day: Jamaican jerk chicken

Sundays are the most opportune days to gather the whole family and spend some quality time together. What is a family gathering without a delicious, hearty and filling Sunday meal?

Recreate this flavourful Jamaican jerk chicken recipe for yourself and the family, which you will all be sure to love.

Jamaican jerk chicken

Ingredients

• 6 chicken legs
• 4-6 Scotch Bonnet peppers, chopped
• 1 small red onion, chopped
• 4-6 garlic cloves, chopped
• 4 stalks scallions, ends trimmed
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2 tablespoons olive oil
• ¾ cup orange juice
• Juice from half a lime
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon dried thyme or use fresh if available
• Salt and pepper to taste

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Instructions

1. For the jerk marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.
2. Next, poke some holes in your chicken with a knife to let the marinade permeate more deeply.
3. Set the chicken into a large bowl or a sealable baggie. Pour the marinade over the chicken and rub it down. You can completely cover the chicken with the marinade.
4. Cover and refrigerate. Marinate the chicken for at least 2 hours, though you’ll get more flavour penetration if you plan and refrigerate overnight. Discard marinade.
5. To braai the chicken. Heat a charcoal or gas grill to medium-high heat and lightly oil the grill grates. Grill the chicken for 12-20 minutes, or until the chicken is cooked through. It should measure 165 degrees F internally.
6. To bake the chicken. Heat your oven to 204 degrees C. Bake the chicken for 35-40 minutes, or until the chicken is cooked through. It should measure 165 degrees F internally. Grilling is more traditional, but baking is easy.
7. Remove from heat and serve.

This recipe was found on chilipeppermadness.com