Chef Paul Toussaint's Haitian Jerk Chicken

Name: Chef Paul Toussaint's Haitian Jerk Chicken
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Haitian
Ingredients: 100 ml vegetable oil, 2/3 cup; 100 ml sour-orange juice, 2/3 cup; see tip for substitute; 50 ml lime juice, 1/4 cup; 1 yellow onion, chopped; 0.5 bunch green onions, chopped; 0.5 bunch parsley, leaves only; 0.5 bunch thyme, leaves only; 8 cloves garlic, minced; 2 Scotch bonnet pepper, seeded and chopped; 40 g Badia Complete Seasoning, 1 1/2 oz; 30 g Dijon mustard, 2 tbsp; 20 g sweet paprika, 3 tbsp; 20 g kosher salt, 1 tbsp; 5 g cayenne pepper, 2 tsp; 2 chickens, spatchcocked, about 1.5 kg (3 lb) each, or 6 whole chicken legs

A Haitian-style jerk chicken marinated in a bright, fresh épis mixture of citrus, herbs, and Scotch bonnet peppers, then roasted and finished under the broiler.

total: 45 min
cook: 45 min
servings: 6

Original recipe on canadas100best.com

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Ingredients

6 servings

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getsaucepan.com/r/2334c94e-fe44-4f37-8a71-4a4e47835e45 · Original: https://canadas100best.com/stories/jerk-chicken-recipe/