Jerk Chicken

Wednesday Dinner-
I adore this stuff. We went to Jamaica for our one year anniversary and ate jerk chicken at all hours of the day and never got sick of it. This is a pretty close recipe, but nothing is as good as the real thing!

Ingredients:

1 habanero pepper, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tbs sugar
2 tsp fennel seed
2 tsp cayenne pepper
2 tsp all spice
2 tsp thyme
1 tsp ground ginger
4 garlic cloves chopped
4 green onions chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
4-5 lbs chicken pieces - bone in

In a food processor, blend all the ingredients (except the chicken) together until smooth. Reserve 1 cup of the marinade. Place chicken pieces in a ziploc bag and pour marinade over them. Seal and allow to marinate for 4-6 hours.

Preheat oven to 350. Bake 20 minutes. Meanwhile, heat reserved 1 cup of sauce in a small saucepan until reduce by 1/3(about 10 minutes). After 20 minutes, baste chicken with thickened sauce. Raise heat to 400 and cook another 20 minutes.

Serve with rice.

**In Jamaica, we had the cook making us a special sandwich. Jerk chicken shredded and put on a hamburger bun with a slice of melted cheese (warmed on the bread in a pan). Like a jerk chicken melt. Fabulous! I'll make this for lunch - if there are any leftovers!

Feedback:
So yummy! I used a poblano pepper instead of a habanero - hubby has a wimpy mouth ;). And there's no leftovers. I scraped off the skin and cut up the chicken for the kids, they ate a ton and so did we. No Jerk Melts for lunch for me!