Name: Jerk Chicken
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H50M0.000S
Yield: 12 servings
Cuisine: caribbean
Ingredients: 1/2 cup olive oil; 1/4 cup lime juice (from about 2 limes); 1/4 cup soy sauce; 2 tablespoons ground allspice; 2 tablespoons dark brown sugar; 2 tablespoons fresh thyme leaves; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground nutmeg; 5 cloves garlic, crushed; 2 bunches scallions (6 to 8 per bunch), roughly chopped; 2 jalapenos, chopped; One 3-inch piece ginger, peeled and chopped; 3 chickens, quartered; Serving suggestions: green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery

Directions

Watch how to make this recipe.

Special equipment:

a meat thermometer

Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.
Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight.
Prepare a grill for medium-high heat.
Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more.
Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery.

On Tonight

Jerk Chicken

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