Jamaican Jerk Chicken

  • Ready in 12h 50m

  • Serves 6

  • 274 calories

  • 0.42g carbs

Jamaican Jerk Chicken is a Central American recipe that serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 275 calories, 24g of protein, and 19g of fat per serving. For $1.0 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of to 8 allspice, chicken, seasoning salt, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodnetwork. It works best as a main course, and is done in approximately 12 hours and 50 minutes.

6 ingredients

  1. 7 to 8 allspice
  2. 1 sprig thyme
  3. 1 bundle green onions
  4. 1 to 2 scotch bonnet peppers
  5. 3 tbsps seasoning salt
  6. 1 chicken

Instructions

  1. Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
  2. Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat.
  3. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
  4. Remove the excess seasoning from the chicken.
  5. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
  6. Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.
Jamaican Jerk Chicken

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