Jerk Chicken
Ingredients
The marinade
-
3
tablespoons
olive oil
-
2
tablespoons
soy sauce
-
2
limes
juice and zest
-
5 to 8
pieces
scotch bonnet peppers or habanero peppers
-
½
cup
yellow onion, roughly chopped
-
8
cloves
garlic, peeled
-
3
pieces
scallions, pale green and white part only
-
2
tablespoons
light or dark brown sugar
-
1
tablespoon
fresh thyme leaves
-
1
2-inch knob
fresh ginger, peeled
-
2
teaspoons
kosher salt
-
1½
teaspoons
ground cinnamon
-
1
teaspoon
ground allspice
The chicken
-
3
pounds
chicken (skin-on), mixed pieces (wings, drumsticks, thighs)
For garnish
-
1
lime
for garnish
-
10
leaves
cilantro, for garnish
Instructions
- Prepare the marinade by blending all marinade ingredients until smooth.
- Place the chicken in a large bowl and pour the marinade over it, ensuring it is fully coated.
- Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Preheat your grill or grill pan and oil the grates.
- Cook the chicken on the grill for about 5 minutes per side, monitoring the heat.
- If using a grill pan, sear the chicken for about 4 minutes per side, then transfer to a baking sheet.
- Bake the chicken in the oven for an additional 30 minutes until cooked through.
- Garnish with lime slices and cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
198
Total fat
2g
Total carbohydrates
12g
Total protein
12g
Sodium
2mg
Cholesterol
20mg
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