Jerk Chicken

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No time to make it to the Caribbean? We’ve got you covered. This recipe gets its sweetness from cinnamon and allspice and its spiciness from jalapeño and a whole bunch of green onions. Two hours of marinating in this special blend makes for a perfect bite of tender grilled chicken.

And while you’ve got that grill fired up, check out these other recipes for the grill.

YIELDS:4
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS 40 MINS
INGREDIENTS
FOR THE CHICKEN
bunch green onions, plus more thinly sliced for garnish

cloves garlic

jalapeño, roughly chopped

Juice of 1 lime

2 tbsp. extra-virgin olive oil

1 tbsp. packed brown sugar

1 1/2 tsp. ground allspice

1 tsp. dried thyme

1/2 tsp. ground cinnamon

Kosher salt

pieces bone-in chicken drumsticks and thighs
DIRECTIONS
  1. In a blender, combine green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
  2. Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
  3. When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
  4. Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more.

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