Jamaican Jerk Chicken
Ingredients
The marinade
-
½
cup
chopped onion
-
4
pieces
scallions
-
1
tbsp
allspice berries
-
1
tbsp
black pepper corns
-
2
tsp
dried thyme
-
2
tsp
cinnamon
-
1
tsp
ground sea salt
-
1
tsp
brown sugar
-
1
dash
hot sauce
-
¼
tsp
chopped habanero or scotch bonnet pepper
-
1
large
lime (zest and juice)
-
3
tbsp
olive oil
The chicken
-
1
whole
chicken (spatchcocked)
Optional ingredients
-
1
tbsp
brown sugar (optional for sweetness)
Instructions
- Blend the marinade ingredients until smooth.
- Spatchcock the chicken by removing the backbone and flattening it.
- Rub the marinade under and over the chicken skin, then refrigerate for at least 24 hours.
- Remove the chicken from the fridge and let it sit at room temperature for 30 minutes.
- Preheat the grill to medium-high heat with direct and indirect zones.
- Grill the chicken on indirect heat for 30 minutes.
- Switch to direct heat and grill skin side down for 5 minutes until crispy, then flip and grill until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before carving and serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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