Lunch: Spicy Jerk Chicken

Ingredients

3 cloves garlic, chopped
2 oranges, juiced
1 Scotch bonnet or habanero pepper, stemmed and halved
1 bunch scallions, roughly chopped
2 tablespoons vegetable oil
2 tablespoons light brown sugar
2 tablespoons cider vinegar
1 1/2 tablespoons thyme leaves
1 tablespoon chopped fresh ginger
2 teaspoons ground allspice
2 teaspoons ground nutmeg
Kosher salt and freshly ground black pepper
4 1/2 pounds bone-in, skin-on chicken thighs and drumsticks

Instructions

Pulse the garlic, orange juice, Scotch bonnet, scallions, vegetable oil, brown sugar, cider vinegar, thyme, ginger, allspice, nutmeg and some salt and pepper in a food processor or blender until almost smooth.
Put the chicken in a large baking dish or resealable plastic bag and coat in the jerk marinade. Marinate in the refrigerator for least 3 hours and up to 6 hours.
Prepare a grill for indirect cooking.
Place the marinated chicken, skin-side down, over direct heat and cook until dark brown grill marks appear, about 3 minutes. Turn the chicken over and cook until grill marks appear on the reverse side, another 3 minutes.
Move the chicken to the indirect heat part of the grill and cook, skin-side up, until the skin is crisp and an instant-read thermometer inserted into the center of a thigh registers 160 degrees F, about 25 minutes.
Transfer the chicken to a platter and let rest for 5 minutes before serving.

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