DeAnna Lee

Calypso Jerk Chicken

I had my first farm to table chicken delivered to the house on Saturday afternoon.  So I got out an old jerk chicken recipe that I haven't made in a really long time.  It needs to marinate overnight, so when you have a little extra time maybe give this recipe a whirl around your BBQ grill!  

Warning:  This IS jerk chicken, so it has the potential to be HOT!  

Calypso Jerk Chicken

1 lb. fresh whole fryer chicken butchered into pieces
1 inch of fresh ginger
1/4 cup fresh orange juice
1/4 cup low sodium soy sauce
1/4 cup dark rum 
1/4 cup olive oil 
4-6 garlic cloves
1-2 habenero peppers (1 for Medium heat- 2 for High heat) 
1 tbsp. honey 

Dry ingredients: 

1 tbsp. all spice
1 tbsp. fresh thyme 
1/2 tsp. cayenne
3/4 tsp. nutmeg
3/4 tsp. cinnamon 

In a food processor, add all the wet ingredients from the top list.  Blend until smooth.  

In a separate bowl, mix together the dry ingredients.  Then add them to the food processor wet mixture and blend together. 

Wash and pat dry your chicken.  Place inside a large resealable bag and pour the jerk marinade on top the chicken.  Set on a large plate and refrigerate overnight.  The longer it marinates the yummier it becomes!  So put it in the fridge and forget about it until tomorrow!  :) 

I had a grill master to help me grill the chicken!  Heat your grill to medium/ high heat.


Lay chicken breast side down and grill 5 -7 minutes per side or until internal temperature read 165 degrees.  

I served this with a yummy Lime Black Bean &  Corn Salad and Coconut Rice! 

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04/08/2013 2:31PM
Calypso Jerk Chicken
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