Title: Jerk Chicken
Categories: Stewart4
Yield: 4 servings

4 lb Chicken; cut into 8 pieces
1/2 c White vinegar
1/2 c Water
1/4 c Lime juice
1/4 c Vegetable oil
1 sm Yellow onion; chopped
4 Scallions; chopped
2 Garlic cloves; chopped
2 Scotch bonnet peppers;
-seeded, chopped
1 Piece ginger (1"); peeled,
-chopped fine
2 tb Ground allspice
2 tb Ground thyme
2 tb Ground cinnamon
1 tb Sugar
2 ts Freshly-ground black pepper
1 ts Salt
1 ts Cayenne pepper

In a food processor or blender, combine the vinegar, water, lime juice,
vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger.
Puree ingredients until smooth and well combined. Add the allspice, thyme,
cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth
and free of lumps.

Place the chicken pieces in a medium-sized bowl. Pour over the marinade and
turn the pieces to coat. Cover and refrigerate at least 1 hour and
overnight if possible.

Heat the oven to 350 degrees. Place the chicken pieces on a foil-lined
baking sheet. Place in the heated oven and cook 45 to 50 minutes until the
juices run clear when pierced with a two-pronged fork.

Serves 4 to 6.

Cuisine: "Jamaican" Source: "Martha Stewart Living -
" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"

Per serving: 888 Calories (kcal); 66g Total Fat; (66% calories from fat);
58g Protein; 17g Carbohydrate; 298mg Cholesterol; 771mg Sodium Food
Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat;
1/2 Other Carbohydrates

Recipe by: Recipe from Norman Brown

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