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Jamaican Jerk Chicken

URL: http://grillgirl.com/2013/10/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

  1. Blend the marinade ingredients until smooth.
  2. Spatchcock the chicken by removing the backbone and flattening it.
  3. Rub the marinade under and over the chicken skin, then refrigerate for at least 24 hours.
  4. Remove the chicken from the fridge and let it sit at room temperature for 30 minutes.
  5. Preheat the grill to medium-high heat with direct and indirect zones.
  6. Grill the chicken on indirect heat for 30 minutes.
  7. 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.
  8. 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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