“This will make a lot of marinade. use a lot of chicken or freeze some for quick use later. Recommend wearing gloves while cutting up peppers, i prefer to remove the seeds that is where the HEAT is. FOR MORE HEAT: increase amount of peppers. This recipe is about a 3 on the heat scale of 1-5.”
1hr 15mins

Ingredients Nutrition


  1. Wearing protective gloves, remove the seeds from peppers and discard. chop course and place peppers into the blender. you can now carefully remove the gloves. BUT! use gloves when handling the liquid marinade on the chicken itself, even touching the marinade can cause skin to burn and tingle. BE SURE TO WASH YOUR HANDS WELL!
  2. Chop the onions and garlic. These do not need to be chopped too fine as they will be liquidized by the blender.
  3. Blend all of the ingredients in a blender to make the jerk sauce.
  4. use cut up chicken or quartered chicken. with a fork poke several holes in the chicken on each side before applying marinade.
  5. place 1-2 cups of sauce in a tight container for basting and for dipping later. Rub 1 cup of sauce in to the meat at a time and place in a ziploc bag. pour a cup or two over the chicken in the bag to make sure there is plenty coating all pieces.
  6. Leave the chicken in the fridge to marinade overnight. flipping and massaging bag at least once.
  7. Cooking:
  8. Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.
  9. or.
  10. Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).

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