Jerk Chicken

Name: Jerk Chicken
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 2
Cuisine: Central American,Caribbean
Ingredients: 1 teaspoon freshly ground black pepper; 1 3 1/2- to 4-pound chicken, cut into pieces; 2 teaspoons fresh thyme leaves; 1 teaspoon ground Jamaican allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 habañero, serrano, or jalapeño chile, plus more to taste; 1 1/2 cups jerk marinade; 1 teaspoon salt; 1/2 cup chopped scallions; 3 tablespoons soy sauce (or substitute tamari, which is gluten-free); 2 teaspoons sugar; 1 tablespoon mild vegetable oil; 1 tablespoon cider vinegar or distilled white vinegar; 1 medium yellow onion, coarsely chopped

Ready in 2h 25m
Serves 2
1455 calories
103.61g carbs

If you want to add more Central American recipes to your collection, Jerk Chicken might be a recipe you should try. Watching your figure? This gluten free and dairy free recipe has 1456 calories, 99g of protein, and 90g of fat per serving. For $6.25 per serving, you get a main course that serves 2. Head to the store and pick up ground cinnamon, chicken, mild vegetable oil, and a few other things to make it today. It is brought to you by Leites Culinaria. 696 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes.

15 ingredients

1 tsp pepper
4 lb chicken
2 tsps thyme leaves
1 tsp ground jamaican allspice
1/2 tsps ground cinnamon
1/2 tsps ground nutmeg
1 jalapeño chile
2 cups jerk marinade
1 tsp salt
1/2 cups scallions
3 tbsps soy sauce
2 tsps sugar
1 tbsp mild vegetable oil
1 tbsp distilled vinegar
1 medium onion

Instructions

Make the jerk marinade
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
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.
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.]
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.