Description
A spicy and aromatic Jamaican jerk chicken marinated in a bold blend of herbs and spices, then grilled to perfection.
Ingredients
Scale
For the Crust:
- 4 chicken legs (thighs and drumsticks)
- 1/2 cup scallions, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 scotch bonnet pepper, seeded and minced (optional for extra heat)
Instructions
1. Prepare the Crust:
- In a blender or food processor, combine scallions, garlic, thyme, allspice, cinnamon, nutmeg, cayenne pepper, brown sugar, soy sauce, lime juice, olive oil, and scotch bonnet pepper. Blend until smooth.
- Place chicken in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring it is fully coated. Cover or seal and refrigerate for at least 4 hours, preferably overnight.
- Preheat grill to medium-high heat. Remove chicken from marinade, shaking off excess.
- Grill chicken for 25-30 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F (75°C).
- Let chicken rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste.