Caribbean Jerk Chicken

Submitted by chia2160

"summertime and the grillin is easy"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 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
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon paprika
• 1⁄2 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!

 

[PetsRus]

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!!

 

[bobybaloony]

As a jerk chicken fan i was really disapointed with this recipe ,maybe you should just call it Caribben chicken

 

[Rita1652]

I enjoyed this! It was the star of my Menu #28849 menu. I did use hot paprika, a sprinkle of habanero flakes from chilies I dried last fall. Skipped the cinnamon DH doesn`t like it in savory. Silly him! Doubled up on the garlic, thyme, and allspice. I used a whole chicken that I quartered. Marinaded overnight. I did add oil to the marinade because it help the spices get into the meat! Made for ZWT5. Thanks Sandy! ;)