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grill jerk chicken

Jerk Chicken

Grill Jerk Chicken - a well-seasoned grilled chicken with a Jamaican jerk marinade that has the perfect balance of heat, sweet and savory. You'll want to make this all year round!

Course Main
Cuisine Carribean
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 4 -6
Calories 84 kcal
Author Imma

Ingredients

  • 8 -10 pieces of legs and thighs
  • 1 lemon/lime
  • Salt and pepper to season
  • ½ tablespoon cinnamon powder
  • 1 sprig of fresh thyme
  • 3 medium scallions (green onions) chopped
  • 1 medium onion coarsely chopped
  • 2-4 habanero pepper chopped
  • 1 1/2 tablespoon Maggi or soy sauce
  • 1 tablespoon bouillon powder optional
  • 3 tablespoons dark brown sugar
  • 6 garlic cloves chopped
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon allspice coarsely ground
  • 1 1/2 tablespoon fresh ginger chopped
  • 1 tablespoon coarsely ground pepper
  • 1/4 - 1/2 cup Liquid (water or pineapple juice ,) (adjust to a desired consisteny with more or less)
US Customary - Metric

Instructions

  1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt and pepper
  2. In a food processor or blender, combine the following: cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, maggi/bouillon, brown sugar, garlic, nutmeg. allspice, fresh ginger ,ground pepper and Liquid . Pulse for about 30 seconds until blended.

  3. Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy hot. If possible, use gloves.

  4. When ready to grill, remove chicken from the jerk marinade and place on medium to high lightly oil grill. Reserve the marinade
  5. Cook chicken on the prepare grill 12- 20minutes, until juices run clear (internal temp of 165 degree F), turning often to optimize cooking and browning.You may also broil, or roast the chicken in a hot oven (425 degrees F).
  6. In a small sauce pan simmer the remaining marinade and the one from the chicken for about 7 minutes. Serve with the chicken or mix it before serving with the plantains.