Jerk Chicken

Today I am sharing my recipe for Jerk Chicken. This is a Jamaican dish that I have become familiar with throughout my childhood. I grew up in east Toronto, which has a large Jamaican community. They are a lively community who always celebrate their culture with music and food in local festivals. I remember attending so many with friends and family growing up. The sound of the steel drums being played along the streets reminds me of all the beef patties and fried plantains I used to devour while dancing with my friends. Ahh, the good ol' days.

If you are a lover of Jerk chicken, or you want to experience the delicious peppery spice of it for the first time, give my recipe a try.

Ingredients

4 full chicken legs

1 large onion

3 full stalks green onion

2 cloves garlic

2 scotch bonnet peppers

1/2 cup soya sauce

1/2 cup canola oil

2 tbsp brown sugar

2 tbsp cracked black pepper

1 tbsp thyme

1 tbsp Jamaican allspice

1/2 tbsp ground ginger

Directions

Set aside chicken in large bowl.

Take other ingredients and purée in a blender until thick. Pour over chicken and let marinate overnight. Then transfer chicken to hot grill, or add chicken and marinade to cast iron  pan and bake at 350C for 85 minutes then another 5 minutes on high broil to get a nice crust on top.

Enjoy with fried plantain, coleslaw and rice and peas!