If you like hot-n-spicy, this is the recipe for you. It uses Scotch bonnet chilies, which are very hot. If you'd like to lower the heat, you can use jalapeno peppers instead of Scotch bonnet. The longer you marinate, the more flavorful and spicy the chicken. This recipes serves a lot. Feel free to adjust amounts to suit the number you are serving. Time does not include marinating. From Food & Wine. *The jerk marinade can be made and refrigerated overnight.* A mango or pineapple salsa would be lovely atop this chicken. The Caribbean is only a grill away....
- Ready In:
- 8 scallions, chopped
- 4 large garlic cloves, chopped
- 3 scotch bonnet chilies, chopped
- 1 small onion, chopped
- 1⁄4 cup dark brown sugar
- 2 tablespoons thyme, chopped
- 2 tablespoons ground allspice
- 1 1⁄4 teaspoons freshly grated nutmeg
- 1 teaspoon cinnamon
- 1⁄2 cup white vinegar
- 1⁄4 cup soy sauce
- 1⁄4 cup fresh lime juice
- 1⁄4 cup fresh orange juice
- 1⁄4 cup vegetable oil
- 3 whole chickens, each cut into 8 pieces (4 pounds each)
- kosher salt & freshly ground black pepper, to taste
- In a food processor, combine all of the ingredients up through the oil; process to a paste.
- Put the chicken in a bowl, pour the marinade over and coat the chicken.
- Cover and refrigerate overnight.
- Light a grill.
- Remove chicken pieces from the marinade, leaving on a coating of spice paste.
- Season the chicken pieces with salt and pepper.
- Grill the chicken oever moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes.
- Transfer to a platter and serve.
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My first time making this recipe for my family. I used bone in chicken breasts, thighs and legs plus boneless thighs & breasts. I baked at 350 for 45 more no after marinating over night; then BBQ for 15-20 mins to char them prior to serving. I did not reserve any marinate to bast with. I cut up limes and placed on the meat for anyone wanting to use them, which adds to the flavor & highly recommend using them. My family said the legs, bone in breasts were the best, all were fantastic. I subbed the chilies for Serrano (2) and Ghost pepper (1), it was not hot or spicy at all. Researching the Scotch Bonnet Chilies they have an extremely higher potency (get those next time) need to find at a specialty store. Everyone said this was an amazing new recipe and they extremely enjoyed it! Even better the next day, the seasoning deepened into the meat. This is a Keeper?????? ????????????Reply