chicken | main course | on the grill
Jamaican Jerk Chicken
Prep Time: 10 minutes Cooking Time: 45 minutes 6-8 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 lbs | 1.5 kg | Granny's Chicken Breast, Legs or Thighs |
Marinade
| Quantity | Ingredient |
|---|---|
| 2 tbsp | 30 ml | vegetable oil |
| 3 tbsp | 45 ml | garlic, chopped |
| 2 tbsp | 30 ml | ginger, chopped |
| 3 bunches | green onion, chopped |
| 2-4 | hot chili peppers, chopped |
| 2 | bay leaves |
| 1/4 cup | 65 ml | dark rum |
| 2 tbsp | 30 ml | fresh lime juice |
| 1 tbsp | 15 ml | salt |
| 2 tsp | 10 ml | ground allspice |
| 1 tbsp | 15 ml | fresh thyme |
Directions
- Add all marinade ingredients to a food processor and pulse until just finely chopped.
- Prick the chicken pieces with the point of a knife and then rub with jerk marinade.
- Cover and refrigerate for 4-24 hours.
- Cook marinated chicken pieces slowly over medium heat (350°F | 175°C) on an oiled grill for 45 minutes, turning once after 20 minutes.
- The turkey is cooked when the internal temperature reaches 170°F (77°C)
Cooking Tip: Cooking over hardwood charcoal or adding wood chips to a gas grill will produce the most authentic 'jerk' flavour. Additionally, for an extra hot marinade use Habanero or Scotch Bonnet chilies. For a milder version use jalapeño chilies.
