Jamaican Jerk Chicken
Author: 
Recipe type: Main Dish1
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
There's nothing better than smoky and spicy, sweet and hot, crispy and falling off the bone Jamaican Jerk Chicken!
Ingredients
  • 1 organic chicken cut into pieces, about 3 ½ pounds or 8 chicken thighs or 3 pounds chicken wings
  • 1 small onion cut in pieces
  • 8 cloves garlic
  • 6 sprigs fresh thyme
  • 2 teaspoons whole allspice berries, coarsely ground
  • ½ teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • 1 inch piece of fresh ginger, peeled
  • 3 scallions, chopped
  • 2 teaspoons soy sauce
  • ¼ cup coconut sugar or organic brown sugar
  • 1 scotch bonnet pepper (or habanero or Jalapeño)
  • Juice of 3 limes
  • ¼ cup olive oil
  • Salt and pepper
Instructions
  1. Put all the ingredients except the chicken in the bowl of a food processor. Blend to a thick paste.
  2. Put chicken pieces in a large glass dish like a pyrex. Pour jerk sauce all over chicken, making sure the pieces are thoroughly covered.
  3. Cover dish with plastic wrap and refrigerate for several hours and up to 2 days. The longer the better!
  4. Grill chicken over medium heat (my preferred method–even in winter!) about 15-20 minutes per side. Or bake in a 350 over for 45-60 minutes. If roasting the chicken in the oven, arrange chicken skin side up, on a rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork.
  5. Serve with Jamaican rice and peas and fresh lime pieces for squeezing.
Recipe by Kate Battistelli at https://katebattistelli.com/food/main-dishes/jamaican-jerk-chicken/