Jamaican Jerk Chicken Recipe
Ingredients
1 (2 1/2 to 3-pound) chicken, cut up
4 limes
2 limes, sliced
1 cup Basic Jerk Paste or commercial jerk paste
1/2 cup water
1/2 to 1 cup white wine
Salt or soy sauce to taste
Directions
Rinse the chicken and pat dry.
Score the chicken meat with a knife.
Squeeze the juice of 2 of the limes over the chicken in a glass bowl.
Combine the sliced limes, the juice of the remaining 2 limes, Basic Jerk Paste, water, wine and salt in a large sealable plastic bag.
Place the chicken in the bag, seal and coat the chicken.
Marinate in the refrigerator for 8 to 10 hours.
Grill the chicken for about 7 minutes on each side or until it tests done.
Score the chicken meat with a knife.
Squeeze the juice of 2 of the limes over the chicken in a glass bowl.
Combine the sliced limes, the juice of the remaining 2 limes, Basic Jerk Paste, water, wine and salt in a large sealable plastic bag.
Place the chicken in the bag, seal and coat the chicken.
Marinate in the refrigerator for 8 to 10 hours.
Grill the chicken for about 7 minutes on each side or until it tests done.
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