1. To make Marinade: 2. Combine all ingredients except chicken in food processor or blender; Process until smooth. 3. Use immediately or refrigerate for up to two weeks. 4. Makes approximately 1 1/2 cups jerk marinade. 5. Reserve 1/2 cup marinade for basting. 6. Put chicken pieces into large self sealing food storage bag. 7. Pour on remaining 1 cup of marinade and rub it in well. 8. Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally. 9. Heat grill to medium-high; oil the grates. 10. Lift chicken from the marinade, letting excess drip off; discard marinade. 11. Place on grill and cover. 12. Cook, turing occasionally, until chicken is blackened in spots, about ten minutes. 13. Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
