You'll need:
- Desired Chicken Parts
- Scallion (Green Onion)
- Garlic
- Scotch Bonnet Pepper
- Bottled Jerk Seasoning or You can make your own: (Blend: Pimento, Black Pepper, Scallion, Thyme, Garlic, Cloves, Scotch Bonnet Pepper, and Basil)
- Thyme
- Sea Salt
- Adobo or favorite mulch-purpose seasoning (Optional)
Directions:
- Wash Chicken with Lime/Lemon, Vinegar, and Salt. You want to rub solution into chicken until excess particles are stripped away. If there is extra fat on the chicken, peel that off. Completely submerge chicken in warm water then rinse thoroughly.
- Chop finely 4 cloves of garlic and 4 sprigs of scallion. If using a scotch bonnet pepper, TAKE OUT THE SEEDS, and use the skin SPARINGLY to add a an element of spice.
- Season with Black Pepper, Sea Salt, Jerk Seasoning, Additional Thyme, Scallion, and Garlic by rubbing the seasonings well into chicken. The aim is to create a light brown coat on each piece.
- For best flavor let sit overnight refrigerated or at least an hour before cooking. If pressed for time, direct preparation is still fine.
- Place in the oven at 400 degrees. COVERED.
- Let cook for 35 minutes
- Uncover and let the chicken reach a golden brown color
- Note: If you don't like spicy food...omit the scotch bonnet pepper in the jerk seasoning or buy "mild" jerk from the store
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