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jamaican_jerk_Chicken_recipe
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Grilled Jerk Chicken

Course Main Course
Cuisine Carribean
Keyword Grilled Jerk Chicken, Jamaican Jerk Chicken, Jerk Chicken
Prep Time 10 minutes
Cook Time 35 minutes
Marinade Time 2 hours
Total Time 2 hours 45 minutes
Servings 8 servings
Calories
Author Eva Fry

Ingredients

  • 3 lbs. Chicken leg or thigh pieces - bone-in skin-on
  • 2 inch nob of fresh ginger peeled and sliced
  • 2 Serrano or Habanero peppers stems removed
  • 1/4 cup soy sauce
  • 1/3 cup lime juice 1 lime
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 cloves garlic
  • 4 green onions
  • 1 shallot

Instructions

  • Trim the excess fat from your chicken leg pieces and place the chicken in a shallow glass baking dish or in a food storage bag.
  • In a food processor, combine the green onions, garlic, peppers, ginger, lime juice, soy sauce, brown sugar, thyme leaves, black pepper, allspice, cinnamon, and nutmeg.  Pulse several times until the mixture is finely chopped.  Pour the marinade over the chicken and turn the chicken to coat thoroughly.
  • Cover and marinate in the refrigerator for at least 2 hours, up to overnight.
  • Heat the grill to medium-high heat (about 400° F) and oil the grates lightly with an oil-coated paper towel and tongs.
  • Grill the chicken, turning frequently until it's cooked through and reaches 165° internal temperature (about 30-35 minutes).   You may need to lower the temperature if you are getting flare-ups or burned chicken skin.
  • If you prefer to bake the chicken, heat the oven to 375° F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.  Place the chicken on the pan and cook for 45 to 50 minutes until it's cooked through.   Broil for the last 5 minutes for crisp, browned skin.