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Jerk Chicken

Last week I had a craving for something really spicy, and not inspired by asian cuisine. My brain flipped through all the recipes in my head, when suddenly, jerk chicken appeared. The spicy scotch bonnet peppers, cinnamon, thyme, and garlic were only some of the spices that make this dish truly sing. Letting the chicken pieces marinade overnight is a key, alongside slow cooking on the grill. Trust me on this one, if you are looking for chicken with a spicy, but amazing spicy bite, then this dish is for you.


In a large bowl, add the all of your dry ingredients, garlic, and onion. Mix well. Then, with a whisk, begin to slowly whisk in all of your wet ingredients. This forms a wet paste for your marinade. Reserve a bit for using after the grilling process. Marinade overnight if possible, or at least two hours. Heat your grill and cook on medium-low for roughly one hour, basting the chicken with the remaining marinade to build a crust to the chicken. Cook for roughly one hour, or until the chicken is fully cooked. Serve with a bit of the reserved marinade with your chicken.

I served mine with sweet corn on the cob with cilantro and lime butter, and coleslaw. Enjoy.

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