Jerk Chicken Recipe
Spicy jerk chicken served with your choice of Jollof rice or Fufu (corn, yam, garri, white rice, cassava, plantain, fonio).
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Ingredients
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Jerk Chicken
Jollof Rice
Method
Jerk Chicken
- 1
Prepare the Marinade
In a blender, combine green onions, garlic, ginger, scotch bonnet peppers, soy sauce, olive oil, brown sugar, thyme, allspice, nutmeg, salt, black pepper, and lime juice. Blend until smooth.
- 2
Marinate the Chicken
Place the chicken legs in a large bowl or zip-lock bag and pour the marinade over them. Ensure the chicken is well-coated. Marinate for at least 2 hours or overnight in the refrigerator for the best flavor.
- 3
Jollof Rice
- 4
Prepare the Base
In a blender, blend onion, tomatoes, and red bell pepper until smooth. Set aside.
- 5
Cook the Rice
In a large pot, heat vegetable oil over medium heat. Pour in the blended mixture and cook for about 10-15 minutes, stirring occasionally, until it thickens and the oil begins to separate from the mixture.
- 6
Add Rice and Broth
Add the long-grain rice to the pot and stir well to coat the rice with the sauce. Pour in the chicken broth, add thyme, bay leaves, salt, and pepper. Stir to combine.
- 7