Jerk Chicken
Ingredients
The chicken
-
10
pieces
bone-in skin-on chicken (thighs and legs)
The marinade
-
6
pieces
green onions
-
4
cloves
garlic
-
2
pieces
habanero peppers
-
1 ½
inches
ginger (piece)
-
⅓
cup
fresh lime juice
-
¼
cup
soy sauce
-
1 ½
Tbsp
brown sugar
-
1
Tbsp
fresh thyme leaves
-
1
tsp
black pepper
-
1
tsp
ground allspice
-
½
tsp
ground cinnamon
-
½
tsp
ground nutmeg
Instructions
- Place chicken pieces in a resealable bag.
- Make the marinade by blending green onions, garlic, ginger, habaneros, lime juice, soy sauce, brown sugar, thyme, and spices in a food processor until slightly coarse.
- Pour the marinade over the chicken in the bag, seal it, and rub the marinade into the chicken.
- Refrigerate the chicken to marinate for 3 to 24 hours.
- For the oven method, preheat the oven to 375°F and prepare a baking sheet with foil and cooking spray.
- Remove chicken from marinade and arrange it on the baking sheet with space in between pieces.
- Bake the chicken until it reaches 165°F, about 45 to 50 minutes, broiling for the last few minutes for browning.
- For the grill method, preheat the grill to medium-high heat and oil the grates.
- Grill the chicken, turning occasionally, until cooked through, about 30 minutes.
Nutrition Facts (estimated)
Servings
10
Calories
265
Total fat
17g
Total carbohydrates
4g
Total protein
22g
Sodium
385mg
Cholesterol
87mg
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