Jerk Chicken

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Ingredients

• 1 C. Orange Juice
• 1 C. White vinegar
• 1/2 C. Olive oil
• 1/2 C. Soy sauce
• 1 Lime, juiced
• 1 Onion, Chopped
• 3 Scotch bonnet chiles or habaneros, chopped
• 8 cloves garlic, chopped or 4 tsp minced garlic
• 2 tbsp white sugar
• 2 tbsp dried thyme or 1 tsp ground thyme
• 2 tbsp ground allspice
• 2 tbsp salt
• 2 tsp ground black pepper
• 1 tsp ground cinnamon
• 1 tsp ground clove
• 1 tsp ground ginger
• 3 lb bone-in chicken breast or bone-in chicken thighs

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Directions

1. Get a food processor. Combine in it the orange juice, olive oil, soy sauce, and lime juice. Process them until they become smooth.
2. Combine the onions, Scotch bonnet chiles/habaneros, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, cloves, and ginger. Blend them smooth to make the marinade. REserve 1/2 C. for later.
3. Get a roasting pan. Place in it the chicken breasts/thighs and pour the marinade all over them. Stir to coat.
4. Cover the pan with plastic wrap and place in the fridge for 8 hrs.
5. Preheat the grill to 350 F.
6. Drain the chicken breast/thighs from the marinade and cook them on the grill for 15 to 17 mins on each side while basting them with the remaining marinade.

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Additional Info

• Check the liquid overflow line on your food processor.
• I like to mix my Ingredients in a large bowl and the scoop them into the food processor after mixing them all together.
• Chicken can be placed in a large plastic container instead of a roasting pan while marinading.
• I will make this the night before and let it marinade for 24 hrs, making it extra flavorful.

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