Recipes

Ingredients

• 1 Lilydale^® Whole Chicken, cut into 8 pieces
• 1/2 tsp (2 mL) nutmeg
• 1 cinnamon stick
• 1 tbsp (15 mL) coriander seeds
• 6 pimento seeds
• 1 tsp (5 mL) black peppercorns
• 1 tsp (5 mL) whole cloves
• 6 green onions, chopped
• 1 large onion, chopped
• 2 to 3 Scotch Bonnet peppers
• 10 sprigs thyme, leaves picked
• 10 cloves garlic
• 1/2 cup (125 mL) fresh lime juice or white vinegar
• 1 cup (250 mL) soy sauce
• 1/2 cup (125 mL) sugar

Directions

1. Preheat the oven to 350°F (175°C). Combine nutmeg, cinnamon stick, coriander seeds, pimento, black peppercorns and cloves in a small skillet. Toast over medium heat for 1 to 2 minutes or until fragnant. Puree scallions, onion, scotch bonnet peppers, thyme and garlic in a blender until finely chopped and combined.
2. Add toasted spices, lime juice, soy sauce and sugar to blender; puree.
3. Score Lilydale^® Whole Chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade, refrigerated, for 2 hours or overnight.
4. Bake for 30 to 35 minutes or until chicken is cooked through. Remove from the oven and finish on the grill, if desired.