Jerk Grill Set - For authentic jerk chicken flavor when grilling the meat directly over charcoal or wood chips.
Rotisserie Chicken Insert - To evenly cook and infuse your spices into the chicken as it rotates on a vertical axis.
Spice Mill or Grinder - For freshly ground jerk seasoning ingredients like peppercorns, allspice berries, and Scotch bonnet peppers.
Digital Meat Thermometer - Ensures your chicken reaches the proper internal temperature for safety.
Cutting Board - Essential for preparing raw poultry safely.
Chef's Knife - For butchering the chicken or any additional prep work.
Mandoline Slicer - To slice vegetables like onions, which are often part of a jerk marinade.
Grill-safe Baking Sheet - Useful for smoking chicken over indirect heat if you don't have access to a grill or smoker.
Slow Cooker with Airtight Seal - For an alternative cooking method, slow roasting the marinated chicken.
Roasting Pan - To hold and cook large quantities of chicken for family meals.
Canning Jar Set (with Lids) - Useful for preserving any leftover jerk sauce or ingredients like pickling spices.
3 tablespoons dark rum
2 tablespoons water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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