Pirate Surprise and Caribbean Jerk Chicken
Flavors of the Sun
Flavors of the Sun
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  • 3 serrano chiles
  • 2 teaspoons of red pepper flakes
  • 3 - 6 scotch bonnet
  • 3 medium white onions
  • 2 tablespoons fresh thyme leaves
  • 9 cloves of garlic
  • 2 heaping tablespoons
  • 2 tablespoons granulated sugar
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons salt
  • 1 heaping teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 teaspoons ground ginger
  • of peeled fresh ginger
  • 3 tablespoons
  • 2 tablespoons
  • 1/2 cup olive oil
  • 1/2 cup
  • 1/2 cup freshly squeezed lime juice
  • 1 cup freshly squeezed orange juice
  • 1 cup white vinegar
  • 16 skinless chicken drumsticks
  • 6 boneless chicken breasts
  • 1/4 cup
  • 2 tablespoons of the olive oil in a large nonstick skillet. Cook the chicken in batches, adding more oil as necessary and turning frequently, until almost cooked through, approximately 15 minutes, depending on the size and type of the pieces. Chicken should be browned and caramelized on the outside. Place the chicken in a large baking dish and cover with aluminum foil. Bake for 15 minutes, turn chicken, replace the aluminum foil, and bake for another 15 minutes or until completely cooked with the juices running clear.To cook the marinade: Because the reserved marinade has been in contact with raw chicken, it must be cooked to be safe to eat. Place the marinade in heavy saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes, adding a bit of water or orange juice if necessary to prevent burning. Serve with fried plantains, crudités, cheese, or corn chips--or just about anything!Enjoy!©Victoria Challancin All Rights Reserved.Victoria Challancin



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