The secret to Jamaican Chicken is the vinegar. The secret to my Jamaican Chicken is that it isn't really jerked chicken. I have taken out the habaneros and have substituted a tiny bit of cayenne. Yum. First the ingredients: 5lbs of bone in and skin on chicken thighs
1t of white vinegar and some for washing the chicken, about 2 cups
2 cups of chopped scallions. I just fill up my professional Cuisinart. Normally I double this recipe. So, I'd just use about 4 bunches of scallions for this amount or 6 if they are small. I use big ones.
1/4t of cayenne pepper ground
2T of soy sauce
4T of fresh lime juice
5t ground allspice
2 bay leaves
6 cloves of garlic, minced (this is a minimum)
1T salt 2t sugar 1 1/2 T dried thyme 1t cinnamon To do this. I first clean the chicken and then I soak it in the white vinegar.
Next I combine in the Cuisinart the scallions, which I deroot and chop in half,
cayenne pepper, soy sauce, lime juice, allspice, bay leaves, garlic, salt sugar, thyme and cinnamon and I chop it up using the blade until I get a nice minced consistency. The marinade now should be a dark color from the allspice.
I then layer the now vinegared chicken into a hotel pan and put on the marinade. I let that sit over night at least. Mostly I let it sit covered in the fridge for 2 days.
I preheat the oven to 400 degrees and then bake the chicken on sheets for about 1-11/2 hours at 350. I make sure that the internal temperature of the chicken is at least 165F before serving.
I serve with a nice BBQ Sauce. No, not my Chocolate BBQ Sauce, my Jamaican one. Here is the recipe for my Jamaican BBQ Sauce.