Island Heat Caribbean Jerk Chicken

Island Heat Jerk Chicken

6 servings. Prep time 10 mins. Cooking time, 35 mins. (there is a marinating process that can take up to 4 hours to overnight, so plan for that extra time).

Ingredients:

·      4 Chicken quarters / Leg-thigh. Bone in w/ skin

·      3 tbsp Island Heat Caribbean Jerk Seasoning

·      2 cups orange juice

·      6 whole cloves garlic

·      1 habanero / scotch bonnet pepper

·      One pealed ginger knuckle (thumb size)

·      Salt – to taste

Method:

Mix the marinade:

Combine 2 tbsp Island Heat with orange juice, garlic, ginger, pepper, and salt to blender. Blend until smooth.

Sprinkle half tbsp of Island Heat over chicken pieces, along with salt and any additional seasonings you’d like to add (I usually throw in a little Creole Heat to increase the heat a little).

Please seasoned chicken in Ziplock bag with all the marinade, place in refrigerator for minimum of 4 hours, overnight preferably for best flavor. 

Pre-heat oven to 350 deg.

When done marinating, remove chicken and place in a glass baking pan. Pour remaining marinade over chicken and cook uncovered till internal temp reaches 165 deg.

Remove from pan, sprinkle remaining ½ tbsp of Island Heat on chicken and finish on grill for that charbroiled signature island flavor and look.

Serve with seasoned rice and fresh greens.