Typically grilled on pimento wood in Jamaica, this jerk chicken recipe will surely become a favorite of yours, with all the exotic flavors of the Caribbean made at home.
Total Time
3hr 30min
4.0
1 Rating
Author: CaribbeanPot
Servings:
6
Ingredients
•
6
Bone-In, Skin-On Chicken Legs
Jerk Marinade
•
1
Medium
Onion
•
1
Scotch Bonnet Pepper
, deseeded
•
1
bunch
Scallions
•
1 1/2
Tbsp
Dark Soy Sauce
•
1/4
tsp
Freshly Ground Black Pepper
•
1/4
tsp
Ground Cinnamon
•
1/4
tsp
Ground Nutmeg
•
1
tsp
Ground Allspice
•
1
Tbsp
Brown Sugar
•
3
cloves
Garlic
•
1
Tbsp
Fresh Ginger
•
1/4
cup
Distilled White Vinegar
•
1/4
cup
Orange Juice
•
6
sprigs
Fresh Thyme
Cooking Instructions
1.
Start by roughly chopping the Fresh Thyme (6 sprigs), Scallions (1 bunch), Garlic (3 cloves), Scotch Bonnet Pepper (1), Onion (1), and Fresh Ginger (1 Tbsp).
2.
Place all the chopped vegetables into a food processor, Ground Cinnamon (1/4 tsp), Ground Nutmeg (1/4 tsp), Dark Soy Sauce (1 1/2 Tbsp), Brown Sugar (1 Tbsp), Freshly Ground Black Pepper (1/4 tsp), Orange Juice (1/4 cup), Distilled White Vinegar (1/4 cup), and Ground Allspice (1 tsp).
3.
Pulse all the ingredients a few times to break it down, then pulse until reached the desired consistency, depending on if you want a more textured marinade or pureed.
4.
In a large bowl pour the marinade all over the Bone-In, Skin-On Chicken Legs (6) and mix thoroughly. Place some cling wrap over the bowl and let it marinate at least 2 hours. If you want to heighten the flavor, make cuts on the chicken with a knife to allow the marinade to penetrate.
5.
Place your marinated chicken on a preheated grill over indirect heat. Close the grill and let it cook flipping every so often. Use the leftover marinade to baste the chicken as it cooks.
6.
Continue to cook for 1 hour and 10 minutes over low heat, then serve.
Nutrition Per Serving
CALORIES
329
FAT
25.4 g
PROTEIN
18.4 g
CARBS
8.5 g
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