Jerk Chicken

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.

bunch green onions, plus more thinly sliced for garnish2 

cloves garlic1 

jalapeño, roughly chopped 

Juice of 1 lime2 tbsp. 

extra-virgin olive oil 1 tbsp. 

packed brown sugar 1 1/2 tsp. 

ground allspice1 tsp. 

dried thyme1/2 tsp. 

ground cinnamon 

Kosher salt 8 

pieces bone-in chicken drumsticks and thighs

Vegetable oil, for grill  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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