Dedeaux and My mother Quantities Ingredients ½ Cup malt vinegar (or white vinegar) 2 Tbsp dark rum 2 cups scotch bonnet peppers with chopped 1 cup red onion, chopped ½ cup onions tops, chopped 1 Tbsp thyme 2 Tbsp olive oil 2 tsp salt 2 tsp freshly ground black pepper 4 tsp ground allspice (also known as Jamaican pepper) 4 tsp ground cinnamon 4 tsp ground nutmeg 4 tsp ground ginger 2 tsp molasses 5 to 6 lb roasting chicken, cut in half, lengthwise ½ cup lime juice Directions: 1. Put vinegar, rum, hot peppers, onion, green onion tops, thyme , olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger and molasses into a blender until mostly smooth 2. Place chicken in a baking dish or a large freezer bag and pour lime juice over the chicken and coat well 3. Add the jerk (made in step 1) to the chicken pieces and coat well. Seal the bag or cover the chicken with a plastic wrap and place in the refrigerator overnight approx. 8 hrs. 4.When its time to cook the chicken remove it from the bag or pan place into a plate and put the remaining marinade into a small saucepan to boil then simmer for about 10 minutes. Grill Method Preheat grill to medium high. Place chicken halves, skin side down on the grill grates. Cover and cook for approx. 1 hour keeping the grill temperature between 350 º F and 450 º F and occasionally turning and basting the chicken with remaining marinade. The chicken is cooked when the liquid running from the chicken is clear not pink Transfer chicken to a platter Oven Method Pre heat oven 350 º F
Dedeaux and My mother Quantities Ingredients ½ 2 2 1 ½ 1 2 2 2 4 4 4 4 2 5 to 6 ½ Cup Tbsp cups cup cup Tbsp Tbsp tsp tsp tsp tsp tsp tsp tsp lb cup malt vinegar (or white vinegar) dark rum scotch bonnet peppers with chopped red onion, chopped onions tops, chopped thyme olive oil salt freshly ground black pepper ground allspice (also known as Jamaican pepper) ground cinnamon ground nutmeg ground ginger molasses roasting chicken, cut in half, lengthwise lime juice Directions: 1. Put vinegar, rum, hot peppers, onion, green onion tops, thyme , olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger and molasses into a blender until mostly smooth 2. Place chicken in a baking dish or a large freezer bag and pour lime juice over the chicken and coat well 3. Add the jerk (made in step 1) to the chicken pieces and coat well. Seal the bag or cover the chicken with a plastic wrap and place in the refrigerator overnight approx. 8 hrs. 4.When its time to cook the chicken remove it from the bag or pan place into a plate and put the remaining marinade into a small saucepan to boil then simmer for about 10 minutes. Grill Method Preheat grill to medium high. Place chicken halves, skin side down on the grill grates. Cover and cook for approx. 1 hour keeping the grill temperature between 350 º F and 450 º F and occasionally turning and basting the chicken with remaining marinade. The chicken is cooked when the liquid running from the chicken is clear not pink Transfer chicken to a platter Oven Method Pre heat oven 350 º F