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Jerk Marinade:

 

2 tbsp (30 g)

½

2

1

3

1

¼ cup

 

1

1

Orange Crate Jerk Chicken Seasoning

Onion peeled

Cloves garlic

(1-inch) piece fresh ginger, sliced

Scallions, sliced

Lime, juiced

Extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

Scotch bonnet pepper, halved, plus more to taste if you like it hot

Whole free-range chicken (about 5 pounds), cut into 10 pieces

 

Directions:

Preheat oven to 350 degrees F.

Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinade in the refrigerator overnight.

Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1.5 hours or when the juices run clear.

Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley.  Best served over Orange Crate's Basmati Rice.  Enjoy!

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