Smokey Joe's Negril Beach Jamaican Jerk Chicken
"This can also be adapted for pork, seafood or even tofu. For the best flavor, try using whole allspice berries and black peppercorns and crush them with the bottom of a heavy pot or in a coffee mill before adding to the food processor."
photo by LucyS-D
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 bunch green onion, cut into 2-inch lengths
- 4 garlic cloves
- 2 inches piece peeled fresh ginger, cut into 1/2-inch discs
- 1 tablespoon fresh thyme leave
- 1 teaspoon ground allspice
- 1 whole cinnamon stick, broken into several pieces
- 1 teaspoon ground nutmeg
- 2 teaspoons coarsely ground black pepper
- 1 -3 scotch bonnet peppers, stems and seeds removed or 1 -3 habanero, chile peppers stems and seeds removed
- 2 tablespoons dark brown sugar
- 1⁄4 cup soy sauce
- 4 limes, juice of (about 6 T.)
- 1⁄2 cup vegetable oil or 1/2 cup canola oil
- 1 skin-on bone-in chicken leg quarters or (3 lb) chicken, cut into quarters
directions
- Place all ingredients except oil and chicken in a blender or food processor. With the processor running, slowly add a thin stream of oil until the mixture becomes thick. Save 1/2 cup of the marinade for drizzling over chicken during cooking.
- Place chicken and larger amount of marinade in a ziptop plastic bag and marinate for at least 2 hours or overnight in the refrigerator.
- Prepare the grill.
- Remove chicken from marinade, discard marinade. Place chicken on the grill, searing the first side (about 3-5 minutes). Turn, drizzle with reserved marinade, and sear the other side. Move chicken to an area of indirect heat (such as the grate above the grill or off to the side) and cook until it reaches an internal temperature of 165 degrees. Use a grill pan on the stovetop, if preferred.
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Reviews
-
I decided to make these into wings because I had them on hand. These were truly really, really scrumptious! The recipe made a lot of marinade. I grilled half and froze the other half. Yay me! Because of the sugar, the marinade did try to burn, so I just browned the outsides and stuck them in the microwave for 2 minutes. That is not cheating.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
