Jerk Chicken

  • Ready in 2h 25m

  • Serves 2

  • 1395 calories

  • 103.61g carbs

Jerk Chicken might be just the main course you are searching for. One serving contains 1843 calories, 152g of protein, and 127g of fat. For $6.14 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. Many people made this recipe, and 696 would say it hit the spot. This recipe is typical of Central American cuisine. It is a good option if you're following a gluten free and dairy free diet. If you have mild vegetable oil, ground nutmeg, thyme leaves, and a few other ingredients on hand, you can make it. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert.

15 ingredients

  1. 1 tsp black pepper
  2. 4 lb chicken
  3. 2 tsps fresh thyme leaves
  4. 1 tsp ground allspice
  5. 1/2 tsps ground cinnamon
  6. 1/2 tsps ground nutmeg
  7. 1 jalapeno chile
  8. 2 cups jerk seasoning
  9. 1 tsp salt
  10. 1/2 cups scallions
  11. 3 tbsps soy sauce
  12. 2 tsps sugar
  13. 1 tbsp vegetable oil
  14. 1 tbsp white distilled vinegar
  15. 1 medium yellow onion

Instructions

  1. Make the jerk marinade
  2. In a blender or food processor, combine all the ingredients and process until smooth. The marinade will be quite thick. You should have about 1 1/2 cups. (You can store the marinade in a tightly closed jar in the refrigerator for up to 1 month.)Make the jerk chicken
  3. Place the chicken in a large glass bowl or baking dish and dump 1 cup jerk marinade over the chicken. Turn the pieces to coat them completely. Cover and refrigerate for 4 to 6 hours.
  4. Build a low fire in a charcoal grill or preheat a gas grill to 225°F (107°C). [Editor's Note: For authentic flavor, build a low fire in a charcoal grill with a combination of charcoal and pimento wood and hold the temperature around 225°F (107°C). If you don’t have pimento wood, substitute hickory or apple wood, or use all charcoal.]
  5. Place the chicken on the grill, skin-side down. The marinade will cling to the chicken; that’s okay. Cover the grill and cook the chicken, basting frequently with the remaining 1/2 cup jerk marinade and turning every 10 minutes or so, for 1 1/2 to 2 hours. The chicken is done when the flesh feels firm and the juices run clear when the meat is pricked with a fork. Pile it onto a platter.
Jerk Chicken

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