Baked Jerk Chicken with Jerk Gravy

julietkitchen.com

Trey Sullivan

7 pounds chicken parts whole legs, breasts, wings

subheading: FOR THE MARINADE:

6 scallions roughly chopped

1 medium onion roughly chopped

20 cloves garlic roughly chopped

1 bunch cilantro roughly chopped

1 bunch thyme leaves

1 inch piece ginger roughly chopped

3 Habanero Peppers (1 whole. Remove seeds from 2 and rough chop)

1 lime juiced

½ cup red wine vinegar

2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon ground allspice

1 tablespoon brown sugar

1 star anise pod

4 teaspoons sea salt

1 teaspoon black pepper freshly ground

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

subheading: FOR THE GRAVY:

1 cup chicken broth

½ cup reserved pan gravy (marinade from the cooked jerk chicken)

¼ cup cold water

1 ½ tablespoons corn starch

Directions at julietkitchen.com

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