Jerk Chicken

Lately I have been on a little bit of a Caribbean food kick (you probably noticed from my recent posts). And with Caribbean food comes a lot of SPICE!! Which I LOVE! Jerk chicken is the king of spicy Caribbean foods....and there are many many many different variations out there. This one is my favourite and it tastes sooo good without the spice being too overpowering! I tested it out on a couple friends who are headed to Jamaica this month....hopefully this lives up to the real stuff!

Take 6-8 Green Onions and chop them up...using both the white and green parts.

This step is very important...in order to get the real jerk taste..you need to use Scotch bonnet peppers. I used 2 and it was plenty spicy for me. Use rubber gloved when chopping up these babies...trust me.

 Next take about a thumb size piece of fresh ginger...you don't need to peel it or anything.

 Peel 2-3 large Shallots and about 5-6 Garlic Cloves.

 Lastly you will need a handful of Cilantro, 1 orange, juiced, and 2 limes, juiced.

 Assemble all the ingredients above in a blender along with 1 Tbsp Salt, 1 Tbsp Pepper, 1-2 Tbsp Allspice, dash of cinnamon and a dash of nutmeg. 3 Tbsp of Olive Oil and 3 Tbsp White Vinegar.

 Blend until Smooth

 Put your chicken (I used Legs and Thighs) in a large freezer bag and pour the marinade over it. Keep in the fridge for at least 24 hours...2 days is better.

 This is a great marinade to freeze as well. Just defrost and BBQ!

 When you are ready to BBQ the chicken, use indirect heat....meaning turn the heat on medium high on one side of the grill, and place the chicken on the side with no heat. Close the BBQ and let them slowly cook for about 2 hours...checking on it halfway to flip the chicken.

You will be left with perfectly moist chicken! Enjoy!