jerk chicken
8 servings
Sauce can double as salad dressing. Serve with coconut rice.
| 4 pounds | chicken legs and thighs |
| [MARINADE] | |
| 2 | yellow onions |
| 1 bunch | scallions |
| 4 | habanero peppers, seeded |
| 4 teaspoons | thyme leaves |
| 2 teaspoons | kosher salt |
| 2 teaspoons | ground black pepper |
| 4 teaspoons | granulated sugar |
| 2 teaspoons | ground allspice |
| 1 teaspoon | ground nutmeg |
| 1 teaspoon | ground cinnamon |
| 6 tablespoons | soy sauce |
| 2 tablespoons | cider vinegar |
| 2 tablespoons | vegetable oil |
| [SAUCE] | |
| 12½ ounces | cucumber, peeled and seeded |
| 3½ ounces | sour cream |
| 3½ ounces | mayonnaise |
| ½ ounce | cider vinegar |
| ¼ ounce | Dijon mustard |
| ¼ ounce | garlic |
| pinch | cayenne pepper |
| kosher salt, to taste | |
- Puree marinade ingredients in blender. Marinate chicken overnight.
- Puree sauce ingredients in blender.
- Grill chicken. Serve with cucumber sauce.