Ingredients (6 servings)
- 2.65 lbschicken pieces, thighs and drumsticks
- 2 peppersscotch bonnet peppers, seeded and minced
- 2 tbspallspice berries, ground
- 3 tbspbrown sugar
- 2.03 fl ozlime juice
- 2.03 fl ozorange juice
- 3 tbspsoy sauce
- 6 clovesgarlic, minced
- 2 tbspginger, grated
- 4 stalksgreen onions, chopped
- 2 tbspthyme, fresh leaves
- 1/2 tspcinnamon
- 1/4 tspnutmeg
- 3 tbspvegetable oil
- 1 tspsalt
Instructions
- 1
Combine all marinade ingredients except chicken in food processor.
5min - 2
Blend until smooth paste forms.
2min - 3
Score chicken pieces and coat thoroughly with jerk paste.
8min - 4
Marinate in refrigerator for at least 30 minutes or overnight.
30min - 5
Preheat grill to medium-high heat.
10min - 6
Grill chicken, turning frequently, for 20-25 minutes until cooked through.
25min - 7
Let rest 5 minutes before serving.
5min - 8
Serve with rice and peas or festival bread.
2min
Frequently Asked Questions
Everything you need to know about making Jamaican Jerk Chicken
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