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cooking/recipes/meat/jamaican-jerk-chicken/jamaican-jerk-chicken.md
Olomana (multica agent) b7c526a784 PWS-13: Make recipe markdown fully control the tabs 
Every top-level :::name block is now a tab, shown in file order, so
authors can add custom tabs and reorder them in the markdown. Titles
come from the name or a :::name[Title] label.

The recipe card is an ordinary :::card tab. Its body lists what it
prints (::ingredients, or a block written just for the card), replacing
::card, the fallback to full sections, and its fixed tab position.

All recipes are migrated, with pages and card images unchanged.

Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com>
Co-authored-by: multica-agent <github@multica.ai>
2026-11-07 00:34:10 -08:00

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title slug date lastUpdated category tags cookTime prepTime servings author description featured display displayPhoto
Jamaican Jerk Chicken jamaican-jerk-chicken 2026-02-10 2026-02-10 meat
meat
60 20 10 jake Great chicken on a recommendation from a friend! false true

:::photos Image Coming Soon :::

:::ingredients

  • 1 medium onion, coarsely chopped
  • 3 medium scallions, chopped
  • 2 Scotch bonnet chiles, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon five-spice powder
  • 1 tablespoon allspice berries, coarsely ground
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon dried thyme, crumbled
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt
  • 1/2 cup soy sauce
  • 1 tablespoon vegetable oil
  • 2 (3 1/2 to 4-pound) chickens, quartered :::

:::instructions

  1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste.
  2. With the machine on, add the soy sauce and oil in a steady stream.
  3. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat.
  4. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
  5. Light a grill and bring to medium.
  6. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes or 165 internal temp. Cover the grill for a smokier flavor.
  7. Transfer the chicken to a platter and serve. :::

:::card[Recipe Card] ::ingredients ::instructions :::

:::references

  • Reference Recipe HERE :::