"In Jamaica, they don't have mild, medium, and hot. It's just hot," says Shani Jones, co-owner of Peaches Patties in San Francisco. This version of jerk chicken, created by Shani and her mom, Victoria Jones, is medium-hot, and the longer you marinate it, the spicier and more flavorful it becomes. For blazing, use 5 habaneros and marinate it 24 hours.

Shani Jones-Taye and Victoria Jones
This Story Originally Appeared On sunset.com

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Recipe Summary

active:
1 hr
total:
5 hrs
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, whirl yellow and green onions, garlic, lime juice, vinegar, chiles, allspice, thyme, pepper, salt, and nutmeg into a paste. With motor running, add soy sauce and oil. Put chicken in a deep bowl, add marinade, and turn to coat. Chill, covered, turning occasionally, at least 4 hours or until next day.

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  • About 30 minutes before cooking, remove chicken from refrigerator. Heat a charcoal, gas, or stove-top grill to medium (about 375°). Lift chicken from marinade and grill, turning every 5 minutes, until well browned and cooked through, about 35 minutes (20 to 35 for individual pieces). Serve with lime wedges.

Source

San Francisco

Nutrition Facts

698 calories; calories from fat 61%; protein 58g; fat 47g; saturated fat 13g; carbohydrates 6.8g; fiber 1.8g; sodium 1458mg; cholesterol 227mg.
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