Marinated Jerk Chicken
Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2005
- 1 bunch scallions, chopped (1 1/2 cups)
- 2 garlic cloves, chopped
- 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil, plus more for grates
- 1 tablespoon light-brown sugar
- 1 1/2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Coarse salt
- 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat
Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.