Jerk Chicken
10 Bone in Chicken Pieces, Thighs and Legs Trim Excess Fat and Skin
6 Green Onions Cut into Two Pieces
4 Garlic Peeled and Smashed
2 Scotch Bonnet Peppers Tops removed
1 ½ Inch Piece of Ginger, peeled and sliced
1/3 C Fresh Lime Juice
¼ C Soy Sauce
1 ½ T Brown Sugar
2 T Igotchu Jerk Seasoning
Place washed Clean chicken pieces in a gallon bag. Add all remaining ingredients to a food processor or blender. Pulse several times to chop, it should be chunky. Pour mixture into bag over chicken and press out air and seal. Refrigerate for 3 to 24 hours. Preheat oven to 375 degrees. Line 18 x 13 inch baking sheet with aluminum foil and spray with non stick cooking spray. Arrange chicken on baking sheet leaving space between chicken. Bake for 45 minutes. Or Grill over hot coals, rub oil on grates and grill chicken for 30 minutes turning from time to time
