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Habanero Jerk Chicken

Habanero Jerk Chicken
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  1. 4 Garlic cloves
  2. 1 piece Ginger, fresh
  3. 3 Green onions
  4. 1 Lime, wedge
  5. 1/4 cup Lime juice
  6. 2 tbsp Allspice, ground
  7. 1/2 tsp Cinnamon, ground
  8. 1/2 tsp Cloves, ground
  9. 1/2 tsp Nutmeg, ground
  10. 1 tsp Salt
  11. 2 tbsp Olivia's Habanero Olive Oil
  12. 1 tsp Cumin
  1. Place all ingredients except for the chicken and lime wedges in a food processor and blend until smooth.
  2. Pat the chicken dry and place in a single layer in a large baking dish.
  3. Spread the spice mixture evenly over the chicken.
  4. Refrigerate at least 30 minutes but up to overnight.
  5. When ready to cook remove the chicken from the refrigerator and either preheat the oven to 350 °F or preheat your grill or grill pan to medium-high.
  6. If baking bake for 1 hour, and then broil for 5-10 minutes to char. If grilling, grill for 45-50 minutes or until the chicken is cooked through (165 °F) and charred in multiple places. You’ll want to flip occasionally.
  7. Let rest 10 minutes after cooking. Serve with lime wedges and cauli-rice.
Olivia Olive Oil