Jamaican Jerk Chicken
Recipe - Welcome
Jamaican Jerk Chicken
0
Servings6
0Ingredients
1 lb chicken drumsticks
1 cup(s) Water
1 tsp. Kosher Salt
1 tsp. Ground Ginger
2 onions, chopped
2 habanero peppers, chopped (any other spicy chile can be substituted)
1 lb Chicken Wings
2 tsp. ground allspice
1 tsp. Brown Sugar
1 1/2 tsp. Ground Black Pepper
1 1/2 cup(s) green onions, chopped
4 limes, juiced
1/2 tsp. ground nutmeg
2 tsp. Dried Thyme
2 tbsp. Olive Oil
6 clove(s) garlic, chopped
Directions
- Place chicken in medium bowl. Cover with lime juice and water. Set aside. Add allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and oil to blender or food processor. Blend well. Mix in both onions, garlic and habanero peppers until almost smooth.
- Pour most of blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover; marinate in refrigerator for at least 2 hours.
- Preheat outdoor gas or wood grill to medium heat. Brush grill grates with oil. Cook chicken slowly on preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to internal temperature of 165° F.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Not Available
Morton Kosher Salt, Coarse
$4.29$0.09/oz
Full Circle Market Ground Ginger - 1.6 Ounce
$4.49$2.81/oz
Fresh Onion, White - 1.38 Pound
$2.33 avg/ea$1.69/lb
Not Available
Not Available
Brookshire's Allspice - 1.75 Ounce
$3.59$2.05/oz
Brookshire's Pure Cane Light Brown Sugar - 2 Pound
$2.79$1.40/lb
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.99$1.29/oz
Fresh Green Onions, Organic - 1 Each
$0.99
Fresh Lime - 1 Each
$0.79
Brookshire's Ground Nutmeg - 1.8 Ounce
$4.59$2.55/oz
Brookshire's Thyme - 0.7 Ounce
$2.99 was $3.59$4.27/oz
Brookshire's Extra Virgin Olive Oil - 17 Fluid Ounce
$9.99 was $11.49$0.59/fl oz
Fresh Garlic Bulb - 1 Each
$0.79
Directions
- Place chicken in medium bowl. Cover with lime juice and water. Set aside. Add allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and oil to blender or food processor. Blend well. Mix in both onions, garlic and habanero peppers until almost smooth.
- Pour most of blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover; marinate in refrigerator for at least 2 hours.
- Preheat outdoor gas or wood grill to medium heat. Brush grill grates with oil. Cook chicken slowly on preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to internal temperature of 165° F.