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Jamaican Jerk Chicken

Submitted by: JustRightMenus

Servings: 4

Categories: chicken, jamaican

From the kitchen of:

Relish magazine (part of Raleigh, NC Sunday paper)


1 bunch green onions, cut into 2-inch lengths

4 garlic cloves

2 inch piece peeled fresh ginger, cut into 1/2 inch discs

1 TB (heaping) fresh thyme leaves

1 tsp ground allspice

1 whole cinnaon stick, broken into several pieces

1 tsp ground nutmeg

2 tsp coarsely ground black pepper

1-3 Scotch bonnet or habanero chile peppers, stems and seed removed

2 TB dark brown sugar

1/4 c. soy sauce

6 TB lime juice (the juice from 1 lime is about 1.5 TB)


1/2 c. vegetable or canola oil

4 skin-on, bone-in chicken leg quarters OR

1 3-pound chicken, cut into quarters


Place all ingredients except oil and chicken in a blender or food processor. With the processor running, slowly add a thin strem of oil until the mixture becomes thick.

Save 1/2 cup of the mixture for drlizzling over chicken during cooking.

Place chicken and teh larger amount of the marinade mixture in a ziptop plastic bag and marinate at least 2 hours - or even overnight - in the refrigerator.

Prepare the grill.

Remove chicken from marinade; discard marinade.

Place chicken on the grill, searing the first side (about 3-5 minutes).

Turn, drizzle with reserved marinade, and sear the other side.

Move chicken to an area of indirect heat (such as the grate above the grill or off to the side) adn cook until it reaches an internal temperature of 165°. Use a grill pan on the stovetop if preferred.