Description
This Jerk Chicken recipe is a flavorful and spicy dish that is perfect for a delicious meal. Whether you choose to roast or grill the chicken, the bold flavors of scotch bonnet peppers, allspice, and thyme will tantalize your taste buds. Serve this jerk chicken with rice and beans for a complete meal that will transport you to the islands.
Ingredients
Units
Scale
Chicken Marinade:
- 6 whole chicken legs (about 3 1/2 pounds total)
- 5 medium scallions
- 1/2 medium yellow onion
- 5 cloves garlic
- 1 (2-inch) piece ginger
- 10 sprigs fresh thyme
- 2 scotch bonnet peppers
- 1/4 cup whole allspice berries
- 1/4 cup vegetable oil
- 2 tablespoons all-purpose seasoning
- 1 tablespoon packed light or dark brown sugar
- 1 tablespoon gravy master or Grace browning
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
Instructions
- Prepare the Marinade: Combine scallions, onion, garlic, ginger, thyme, scotch bonnet peppers, allspice berries, vegetable oil, all-purpose seasoning, brown sugar, browning, salt, pepper, onion powder, and smoked paprika in a blender. Blend until smooth.
- Marinate the Chicken: Make slits in the chicken legs and coat them with the marinade. Refrigerate for at least 4 hours or overnight.
- Roasting: Preheat oven to 400ºF. Roast the chicken for 1 hour, then uncover and roast for an additional 15-20 minutes.
- Grilling: Grill the chicken over indirect heat for 1 hour, then finish over direct heat for 5-10 minutes.
Notes
- Adjust the spice level by adding or reducing the amount of scotch bonnet peppers.
- For extra heat, leave the seeds in the peppers.
Nutrition
- Serving Size: 1 chicken leg
- Calories: approx. 380
- Sugar: 2g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 175mg
