Jamaican Jerk Chicken
Jamaican
Jerk Chicken - a well seasoned grilled chicken with a Jamaican jerk marinade
that has the perfect balance of heat, sweet and savory. You'll want to do this
all year round!
Ingredients
- 1/4 cup soy sauce
- 1 Tbsp fresh thyme leaves
- 4 garlic cloves, peeled and smashed
- 1/3 cup fresh lime juice
- 1 1/2 Tbsp brown sugar
- 1 tsp ground allspice
- 6 green onions, cut into 2-inch pieces
- 1 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 10 bone-in skin on chicken pieces, thighs and legs (about 3 lbs), trim excess fat and skin
- 2 habanero peppers (or scotch bonnet), stem removed
- 1 1/2 -inch piece ginger, peeled and sliced
Instructions
First, place
chicken pieces in a one-gallon resealable bag.
Then, add
the remaining ingredients to a food processor and chop several times (this
should be a bit coarse). Pour the mixture over the chicken in the bag, seal the
bag by squeezing the excess air, then rub the marinade over the chicken. Leave
to rest in the refrigerator for 3 to 24 hours.
Oven
Instructions: Preheat the oven to 375 degrees. Line an 18 x 13-inch baking
sheet with aluminum foil and spray with non-stick cooking spray.
Remove the
chicken from the marinade. Arrange the pieces on a baking sheet, leaving a
space between them. Bake in preheated oven until cooked, about 45 to 50
minutes, while broiling for the last few minutes for better browning.
Or grill
instructions: preheat a gas grill over medium-high heat (about 400 degrees).
Clean the grill grates and rub lightly with oil using tongs and an oiled paper
towel.
Grill until
chicken is cooked through, turning occasionally (and slightly reducing the
combustion temperature if it browns too quickly) for about 30 minutes.
