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Jamaican Jerk Chicken

Source and licence

"Jamaican Jerk Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jamaican_Jerk_Chicken, revision 4613388), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jamaican_Jerk_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4613388

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Jamaica. Associated with Jamaica by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine rum and mustard, and rub all over chicken.
  2. Combine remaining ingredients and rub all over chicken. Refrigerate for at least 1 hour, but it is better to marinate overnight.
  3. Place chicken on a greased, preheated charcoal grill. Cook, turning constantly until internal temperature reaches 165°F. Remove and let rest for 10 minutes.
  4. Serve.