Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Jamaican Jerk Chicken

By

Google Ads
Rate this recipe 4.3/5 (10 Votes)
Jamaican Jerk Chicken 1 Picture

Ingredients

  • 3/4 cup packed light brown sugar
  • 3/4 cup ground allspice
  • 3/4 cup minced scallions
  • 1/2 cup peanut or canola oil
  • 1/3 cup ground black pepper
  • 1/4 cup kosher salt
  • 1/4 cup minced ginger
  • 1/4 cup fresh lime juice
  • 2 tbsp. soy sauce
  • 1 tbsp. dried thyme
  • 1 tsp. ground cinnamon
  • 1 tsp. freshly grated nutmeg
  • 1/2 tsp. ground cloves
  • 8 cloves garlic, minced
  • 3 Scotch bonnet or habanero chiles, stemmed and minced
  • 2 3-4-lb. chickens, each quartered

Details

Adapted from saveur.com

Preparation

Step 1

1. Combine sugar, allspice, scallions, oil, pepper, salt, ginger, juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl. Add chicken; toss to coat in jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill; continue cooking until cooked through, about 40 minutes. (Alternatively, transfer chicken to a foil-lined baking sheet; bake in a 350° oven until done.)

Review this recipe