Recipe courtesy of Gourmet Magazine
Episode: Hot and Spicy
Save Recipe Print
24 hr 35 min
10 min
24 hr
25 min
10 servings



To make the marinade: In a food processor or blender puree the scallion, the chiles, the soy sauce, the lime juice, the allspice, the mustard, the bay leave, the garlic, the salt, the sugar, the thyme, and the cinnamon. 

Put the chicken parts in a heavy-duty resealable plastic bag and spoon the marinade over them, coating them well. Seal the bag, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days. 

On an oiled rack set 4 to 6 inches over glowing coals, grill the chicken, in batches if necessary, and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chiles.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Jerk Chicken

Recipe courtesy of Cheryl Smith

The Ultimate Jerk Chicken

Recipe courtesy of Tyler Florence

Jerk Chicken Collard Wrap

Recipe courtesy of Food Network Kitchen

Grilled Jerk Chicken Wings

Recipe courtesy of Food Network Kitchen

Grilled Jerk Chicken with Sweet Plantains

Recipe courtesy of Food Network Kitchen

Grilled Jamaican Jerk Chicken Salad

Recipe courtesy of David Rosengarten

Ena's Signature Spicy Jerk Chicken and Jerk Sauce

Recipe courtesy of Ena's Caribbean Kitchen

Grilled Jerk Chicken with Mango Cilantro Salsa

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories