Name: Grilled Jamaican Jerk Chicken
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Jamaican
Ingredients: 8 pieces skin-on, bone-in, chicken thighs and drumsticks (about 2.5lbs); 1 small onion, roughly chopped; 2 scallions, ends removed and roughly chopped; 2 cloves garlic; 1-2 scotch bonnets or habanero peppers*, stem and seeds removed; 1 1/2 teaspoon allspice, ground; 1/2 tablespoon dried thyme; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon black pepper; 1/2 teaspoon sea salt; 3 tablespoon soy sauce; 1 lime, juiced; Olive oil, for the grill; Scallions and limes to serve

Grilled Jamaican Jerk Chicken

Author: Stephanie Kay

This grilled Jamaican jerk chicken recipe calls for bone-in, skin-on chicken thighs, and drumsticks, but full legs would work just as well.

Author: Stephanie Kay
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 8 servings 1x
Category: Mains
Method: Grill
Cuisine: Jamaican

Scale

Ingredients

8 pieces skin-on, bone-in, chicken thighs and drumsticks (about 2.5lbs)
1 small onion, roughly chopped
2 scallions, ends removed and roughly chopped
2 cloves garlic
1–2 scotch bonnets or habanero peppers*, stem and seeds removed
1 1/2 teaspoon allspice, ground
1/2 tablespoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon black pepper
1/2 teaspoon sea salt
3 tablespoon soy sauce
1 lime, juiced
Olive oil, for the grill
Scallions and limes to serve

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Instructions

Combine all of the ingredients (except the chicken) in a blender or food processor and blend on high until a thick marinade forms.
Place chicken pieces into a large bowl or plastic bag, cover with marinade and place in the fridge for a minimum of 1-2 hours, preferably overnight. (The longer you leave the chicken to marinade, the more it will take on the flavours.)
When you are ready to cook, take the chicken out of the fridge at least 30 minutes before cooking. (Bringing it to room temperature helps for an even cooking process.)
Preheat a grill to medium-high heat, and lightly brush with oil to help chicken from sticking to the grill.
Place the chicken, skin-side down, on the grill over a medium heat and cook for 25 to 35 minutes, turning often, until cooked through (internal temperature of 165°F).
Transfer chicken to a plate and allow to rest 10 minutes before serving.
Dress chicken with scallions and extra lime wedges to serve.
Enjoy!

Notes

*Scotch bonnet peppers are incredibly hot, so handle them with care, and be sure to wash your hands after working with them.

Nutrition

Serving Size: 1 serving
Calories: 304 calories
Sugar: 2 grams
Fat: 21 grams
Carbohydrates: 6 grams
Fiber: 1 gram
Protein: 25 grams

Find it online: https://kaynutrition.com/grilled-jerk-chicken/