Jerk Chicken

Serves : 4

Comments: This recipe comes from "Everyday Food" magazine. It also works well using about 2+ pounds of boneless, skinless chicken thighs, as opposed to the bone-in chicken listed below.

 

Ingredients:

  • 1 bunch scallions, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno chile, chopped (seeds and ribs removed for less heat, if desired)
  • juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried cinnamon
  • 1 teaspoon salt
  • 2 tablespoons water
  • 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat

Instructions:

Make marinade: In a blender, combine the first 11 ingredients (scallions through 2 tablespoons water). Blend until smooth. Set aside 1/4 cup for brushing.

Place chicken in a shallow dish. Pour remaining marinade over chicken, and turn chicken pieces over to thoroughly coat. Cover and refrigerate, turning once or twice, overnight.

Heat grill to medium-high; oil grates. Place chicken on grill and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.

Turn down heat to medium (or move chicken to a cooler part of the grill), and brush chicken with the reserved marinade. Grill, covered, until chicken is cooked through, about 10 to 15 minutes more.