Ingredients
- 1/2 cup vegetable oil
- 1 onion, coarsely chopped
- 2 scallion, coarsely chopped
- 1 large Scotch bonnet pepper, stem and seeds removed
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, coarsely chopped
- 1 tablespoon finely chopped fresh thyme
- 2 tablespoons red wine vinegar
- 1 tablespoon light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Pinch ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh lime juice
- 4 chicken thighs, skin on, bone in
- 4 drumsticks, skin on
To prepare the jerk chicken:
Directions
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- MANGO-CILANTRO RELISH
- (recipe courtesy of Bobby Flay)
- 2 mangoes, peeled and diced
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 3 tablespoons lime juice
- 3 tablespoons fresh orange juice
- Salt and freshly ground pepper
Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
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By Hungry in Ohio
Cleveland, Ohio
on February 11, 2013
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Not very spicy or flavorful even after 40 hours in the marinade. Are we to wipe off all the marinade before grilling? My chicken kinds just steamed on the gill. Took forever to get grill marks.
By ArmyWifeFoodie
Quincy, MA
on October 19, 2012
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We love this recipe and make it for friends and family when they come over. It is extremely close to authentic jerk, the only issue is there is not enough heat in it. I usually add up to 3 habaneros (can't find scotch bonnets and include the seeds as they would in Jamaica, but watch out and add peppers a little at a time if you are heat sensitive. Otherwise I wouldn't change a thing. Also we put the chicken in sandwiches with a grilled pineapple slice and some cheese, I seriously recommend it :.
By essiej3
Stickney, IL
on August 17, 2012
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This recipe turned out ok for me. I should have followed my instinct and added two more peppers. I did double the recipe as I used roughly 7 pounds of chicken wing drummettes, again I should have added two more peppers (lack of heat was the only semi-negativeI didn't necessarily want them "hot" I just wanted more zing. I also added more garlic about 3 extra cloves. I did let them sit for about 30 hours. These I am sure would have been fantastic on the grill but I made them in the oven due time constraints. I laid them on baking sheets sprayed with some cooking spray, baked for about 1/2 and hour and then flipped them. Once they were browned and slightly crisp I took them out of the oven.
To serve with, I made the mango cilantro salsa, with one addition, a very, very small amount of jalapeno very, very finely chopped, about 1 teaspoon. I also made a cilantro lime rice, delicious!
Read all 47 reviews