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.
YIELDS:4PREP TIME:0 HOURS 10 MINSTOTAL TIME:2 HOURS 40 MINSINGREDIENTSFOR THE CHICKEN1 lb. 

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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