Antigua and Barbuda Jerk Chicken is a traditional Antiguan and Barbudan recipe for barbecued dish of chicken marinated in jerk spices before cooking. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Antigua and Barbuda Jerk Chicken.
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Ingredients:
1kg Chicken portions
For the Marinade:
1 onion, finely chopped
60g spring onions, finely chopped
2 tsp fresh thyme leaves
1 tsp salt
2 tsp brown sugar
1 tsp ground allspice (ground)
1 tbsp Antiguan jerk seasoning
2 tsp hot sauce
1 tsp soy sauce
Method:
Combine all the marinade ingredients in a food processor. Blend until smooth.
Place the chicken pieces in a bowl or dish. Pour over the marinade and turn the chicken pieces to coat. Cover the bowl then transfer to your refrigerator and allow to marinate for at least 2 hours (but over night is best).
Pre-heat your barbecue. When the barbecue is hot and there's a layer of white ash over the charcoal, place the marinated chicken on the grill. Cook for about 20-30 minutes, turning occasionally. You want the chicken to be golden brown and cooked through.
Once ready, remove the chicken from the barbecue. Let it rest, loosely covered with foil, for a few minutes before serving. This allows the juices to be re-absorbed.
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