Grilled Jamaican Jerk Chicken
This grilled Jamaican jerk chicken recipe calls for bone-in, skin-on chicken thighs and drumsticks, although full legs can also be used.
Ingredients
- 8 pieces of 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 of garlic
- 1–2 scotch bonnets or habanero peppers*, stems and seeds removed
- 1 1/2 teaspoons ground allspice
- 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 tablespoons soy sauce
- 1 lime, juiced
- Olive oil, for greasing the grill
- Scallions and limes for serving
Instructions
- In a blender or food processor, combine all ingredients (excluding the chicken) and blend until a thick marinade forms.
- Place the chicken pieces in a large bowl or plastic bag, cover them with the marinade, and refrigerate for at least 1-2 hours, preferably overnight. (The longer the marination, the more intense the flavors.)
- When ready to cook, remove the chicken from the fridge at least 30 minutes before grilling to allow it to come to room temperature, ensuring even cooking.
- Preheat the grill to medium-high heat, and lightly grease it with oil to prevent sticking.
- Place the chicken, skin-side down, on the grill over medium heat and cook for 25 to 35 minutes, turning frequently, until fully cooked (internal temperature of 165°F).
- Transfer the chicken to a plate and let it rest for 10 minutes before serving.
- Serve the chicken with scallions and extra lime wedges.
- Enjoy!
Notes
*Scotch bonnet peppers are extremely hot, so handle them with care and remember to wash your hands after handling them.
Nutrition
- Serving Size: 1 serving
- Calories: 304 calories
- Sugar: 2 grams
- Fat: 21 grams
- Carbohydrates: 6 grams
- Fiber: 1 gram
- Protein: 25 grams
