Serving Size: 8 Preparation Time: 0:10 Cooking time: 1 hour
1 large Vidalia (sweet) oniono
1 tablespoon fresh thyme leaves
1/2 cups green pepper chopped
1/2 cups green onion chopped, green part only
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon fresh ginger, grated
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 habanero pepper, stem cut off
2 whole chickens, cut into 8 pieces each
1. Place all ingredients except chicken in a food processor and process with blade until a smooth marinade.
2. In a large bowl place chicken and cover with marinade. If you have extra, place in a ziplock bag and freeze for future use.
3. Marinade chicken in marinade for 6-24 hours. The longer the better.
4. Grill chicken with marinade caked on. Cook to preferred temperature on medium high grill. Make sure you cake on the jerk when you turn the chicken. You can also bake the chicken on 450 degrees for one hour. Baste the marinade occasionally as you bake.