" The Jerk" Big Jerked Chicken

Don't be a jerk...Eat this food!

You will need:

  • 1 habanero pepper (a.k.a. Scotch bonnet) or 2-3 jalapenos, seeded
  • 1 tbsp mollasses
  • 1 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • juice and zest of 1 lime
  • 1 tsp light brown sugar
  • 4 tbsp softened butter
  • 4 scallions, chopped
  • 3 cloves garlic, peeled
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 1 tbsp fresh ginger, peeled and sliced thinly
  • 1/3 cup cider vinegar (If using thermos cup, please refer to user guide for international thermos volume equivelent)
  • 1 4 to 5 lb chicken
  • 1 thumb sized piece of ginger, sliced thinly
  • 1 whole head garlic, cut in half
  • 1 lime cut in quarters
  • 1 habanero or jalapeno, halved lengthwise
  • 1 pair opti-grabs (sbarg-itpo)

1. Measure out and combine all jerk seasoning ingredients in the work bowl of a food processor or blender. Blend until smooth.

2. Adjust oven rack to the center of the oven and preheat to 450?F. Rinse and dry the chicken; massage 1/2 of the jerk seasoning all over the chicken, under the breast skin and inside the cavity. Place the ginger, garlic, lime and chile pepper inside the cavity and close by tying the ends of the drumsticks together loosely.

3. Place the chicken with the breast-side down on an oiled rack over a roasting pan; roast for 30 minutes, brushing with pan juices and jerk seasoning every 10 minutes or so. If the pan juices sizzle too loudly or begin to smoke, add 1/2 cup of water to the pan.

4. Flip the chicken breast-side up and reduce the oven temperature to 350?F. Continue roasting an additional hour, basting frequently. The chicken is done when the skin is crisp and brown and the drumsticks feel loose in their sockets. A meat thermometer inserted into the thick part of the thigh part of the thigh nearest the body should register from 165?F-175?F. Transfer to a platter or carving board and let rest for 15-20 minutes before serving.

5. While the chicken rests, transfer the pan juices to a small sauce pan and skim off the fat. Remove the garlic and chile from the cavity, chop finely and combine with the pan juices. Heat to a simmer, transfer to your favorite thermos cup and serve alongside the chicken.

6. Inspirational tip:Remember that even though this poor chicken started out with nothing, by tastefully employing the right flavor principles it managed to pull itself out of poverty and right into your oven...Hallelujah.

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