Caribbean Jerk Chicken

chia's Note:

summertime and the grillin is easy

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 4 tablespoons white wine vinegar
• 1 bunch scallion , chopped
• 1 -2 scotch bonnet pepper , seeded and chopped
• 1 -2 garlic clove
• 2 inches ginger , peeled, chopped
• ½ teaspoon thyme
• ½ teaspoon paprika
• ½ teaspoon allspice
• 1 pinch clove
• 1 pinch cinnamon
• salt , pepper
• 4 chicken quarters
• olive oil

Directions:

1. add first 10 ingredients to blender and pulse to form a paste, season with salt& pepper cut slits in chicken, rub with marinade.
2. refrigerate 4 hours or overnight.
3. preheat grill and brush with olive oil.
4. cook chicken on indirect medium heat 45 minutes, turning occasionally.
5. may also be made in the oven, roast at 450.

Reviews

[Sharon123]

The marinade was very nice. I used about a tbls. of jalapeno peppers instead of the scotch bonnet, for a milder marinade.I also used boneless, skinless chicken breasts in place of the quarters. Thanks for a tasty way to fix chicken!

[LauraTracey]

I skipped the scallion (just don't like them) and doubled the garlic. This was fantastic!!! Really moist chicken and the leftovers were great on a salad the next day!

[Pets'R'us]

Wow, this was hot for me!!! I knew it because I used the scotch bonnett peppers, solved that by drinking lots of white wine! Like Sharon I used breasts and we barbequed them, really enjoyed it!!