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  Jamaican Jerk Chicken
Cooking Instructions

1. In a food processor combine scotch bonnet, scallions, garlic, ginger, thyme, tumeric, allspice, ketchup, juice from 2 limes, and pineapple or orange juice. Blend until ingredients are well combined, about 30 seconds.

2. In a large bowl add the chicken and season with salt and pepper.

3. Cover the chicken with the marinate then cover and refrigerate for 1-2 hours.

4. Heat grill to medium heat.

5. Grill chicken for about 20-30 minutes or until juices run clear when meat is pierced with a knife.


1 scotch bonnet
4 scallions, chopped
3 garlic cloves
3 tbsp fresh ginger
1/2 cup ketchup
2 limes
1/2 cup pineapple or orange juice
2 tbsp allspice
thyme to taste
tumeric to taste
salt and pepper to taste
1 whole chicken, cut into 6 pieces

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