Jerk Chicken

 I got this recipe at an enrichment years ago and can't tell you how many times I've made it.  I made it for the last family reunion and everyone loved it.

This pairs nicely with Pigeon Peas and Rice

Sometimes I use the the Lawry’s Caribbean Jerk marinade.  (In South Carolina I couldn't find all the ingredients to make it from scratch so I tried that marinade.)  It is very different from this recipe.  Lawry's is wetter, homemade is dryer and the taste is a little different.  I alternate between the two because both are very good.

3-4 pounds of chicken cut up  (not a whole chicken)
1 onion
1 TBSP Lowry's season salt
1 TBSP Soy Sauce
1 TBSP Browning Sauce (Caribbean food section at the grocery store)
2 TBSP Jerk Seasoning (Caribbean food section at the grocery store)
5 pimento seeds.  (This will be in the Caribbean food/spice section.  It's also called all-spice but it is NOT McCormick all spice.  The spice is only at a Caribbean style market or in the Caribbean section.  They are similar to peppercorns and you probably want to remove them before serving the chicken.  I am not always able to find them, but it tastes ok without them.)

Jerk Seasoning is spicy.  If you want it more mild, use less.  If you want it hotter - use more.
Wash chicken and place in a baking pan.
Mix ingredients well and pour over chicken. 
Place slices of onion on top. 
Marinate the chicken in the refrigerator for at least 4 hours but it is better overnight. 
Please in the oven at 400 degrees.  Bake 45 minutes or until chicken is done.
You can also cook it on the grill.  Same recipe, but don't use the browning sauce if you put the chicken on the grill.

Enjoy!