Name: Jamaican Jerk Chicken
Total time: 10 min
Yield: 4 servings
Ingredients: 1 bunch green onions (plus more thinly sliced for garnish); 2 cloves garlic; 1 jalapeno (roughly chopped); Juice of 1 lime; 2 Tbsp extra virgin olive oil; 1 Tbsp packed brown sugar; 1 1/2 tsp ground allspice; 1 tsp dried thyme; 1/2 tsp ground cinnamon; kosher salt; 8 pieces bone-in chicken drumsticks and thighs; vegetable oil (for grill)

Jamaican Jerk Chicken

Course

Main Dish

Prep Time

10 minutes

Cook Time

50 minuters

Passive Time

2 hours

Servings

servings

Ingredients

1 bunch green onions plus more thinly sliced for garnish
2 cloves garlic
1 jalapeno roughly chopped
Juice of 1 lime
2 Tbsp extra virgin olive oil
1 Tbsp packed brown sugar
1 1/2 tsp ground allspice
1 tsp dried thyme
1/2 tsp ground cinnamon
kosher salt
8 pieces bone-in chicken drumsticks and thighs
vegetable oil for grill

Course

Main Dish

Prep Time

10 minutes

Cook Time

50 minuters

Passive Time

2 hours

Servings

servings

Ingredients

1 bunch green onions plus more thinly sliced for garnish
2 cloves garlic
1 jalapeno roughly chopped
Juice of 1 lime
2 Tbsp extra virgin olive oil
1 Tbsp packed brown sugar
1 1/2 tsp ground allspice
1 tsp dried thyme
1/2 tsp ground cinnamon
kosher salt
8 pieces bone-in chicken drumsticks and thighs
vegetable oil for grill

Instructions

In a blender, combine green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more

Recipe Notes

Original Recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a54230/authentic-jerk-chicken-recipe/

Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.

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Nutrition Facts

Jamaican Jerk Chicken

Amount Per Serving

Calories 556 Calories from Fat 360

% Daily Value*

Total Fat 40g 62%

Saturated Fat 9g 45%

Polyunsaturated Fat 11g

Monounsaturated Fat 17g

Cholesterol 154mg 51%

Sodium 805mg 34%

Potassium 407mg 12%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 4g

Protein 42g 84%

Vitamin A 8%

Vitamin C 6%

Calcium 5%

Iron 21%

* Percent Daily Values are based on a 2000 calorie diet.

Jerk Chicken

Course

Main Dish

Servings

Ingredients

2 3 1/2-to 4-pound chickens quartered, or 8 whole legs, or 5 to 6bone-in, skin-on thighs
1 large bunch scallions white and green parts, about 8
2 shallots peeled and halved
4 to 6 Scotch bonnet chili peppers stems removed, or habaneros
1 2-inch piece fresh ginger peeled and coarsely chopped
6 garlic cloves peeled
¼ cup fresh thyme leaves or 1 tablespoon dried
2 tablespoons ground allspice more for sprinkling
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt more for sprinkling
1 tablespoon black pepper
½ cup vegetable oil
1 tablespoon white or apple cider vinegar
Freshly squeezed juice of 2 limes

Course

Main Dish

Servings

Ingredients

2 3 1/2-to 4-pound chickens quartered, or 8 whole legs, or 5 to 6bone-in, skin-on thighs
1 large bunch scallions white and green parts, about 8
2 shallots peeled and halved
4 to 6 Scotch bonnet chili peppers stems removed, or habaneros
1 2-inch piece fresh ginger peeled and coarsely chopped
6 garlic cloves peeled
¼ cup fresh thyme leaves or 1 tablespoon dried
2 tablespoons ground allspice more for sprinkling
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt more for sprinkling
1 tablespoon black pepper
½ cup vegetable oil
1 tablespoon white or apple cider vinegar
Freshly squeezed juice of 2 limes

Instructions

At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Recipe Notes

Pimento wood sticks and chips are available at www.pimentowood.com

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