KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
Welcome, Guest
Est. Product Weight: 0 lbs.   Sub-Total : $0.00
Welcome, Guest

Jamaican Jerk Chicken

1 KOL Foods whole chicken cut in half or quartered or cut in eighths
1 Handful of pimento wood chips for smoking (optional)

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers (you can use jalapeno or less hot peppers)
1/3 cup soy sauce
2 tablespoon grape seed or safflower oil
1/4 cup white wine vinegar
1 medium onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

In a food processor or blender combine all ingredients until well blended. Pour over meat in a resealable plastic bag and marinate in the refrigerator for at least 8-12 hours, for best results, marinade 24 hours.

Note: Marinade can be made in advance and stored in the refrigerator for up to one month.

On the Grill
Soak and prepare wood chips for the grill. Place the wood chips in an area under the grate where they will smoke, not burn.

Preheat the grill to medium high.

Turn grill down to medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.

Let chicken rest for about 10 minutes before cutting or serving.

In the Oven
Preheat the oven to 375 degrees F., do not use the woodchips.

Bake chicken in a shallow dish for 45 minutes or until fully cooked.

Let chicken rest for about 10 minutes before cutting or serving.

Serves 4-6