Ease: Medium
Yield: 8 servings
Ingredients
For Jerk Marinade
- 3 scallions, chopped
- 1 small onion, chopped
- 4 large garlic cloves, chopped
- 4-5 fresh Scotch bonnet, stemmed and peeled
- 2 tablespoons (30 ml) lime juice
- 2 tablespoons (30 ml) lemon juice
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) soy sauce
- 1 ½ tablespoons (22.5 ml) salt
- 1 tablespoon (15 ml) packed brown sugar
- 1 tablespoon (15 ml) fresh thyme
- 2 teaspoons (10 ml) ground allspice
- 2 teaspoons (10 ml) black pepper
- ¾ teaspoon (3.75 ml) freshly grated nutmeg
- ½ teaspoon (2.5 ml) cinnamon
For Chicken
- 4 chicken breast halves with skin and bones
- 1 ½ pounds (680 g) chicken thighs and drumsticks
Directions
Combine the scallions, onion, garlic, peppers, lime juice, lemon juice, soy, salt, sugar, thyme, allspice, pepper, nutmeg, and cinnamon in a blender. Blitz until the mixture is smooth.
Using two separate sealable plastic bags pour an even amount of marinade into the bags. Divide the chicken between the bags and seal, pressing out any excess air. Be sure to turn the bags over several times to coat the chicken. Place bags into a shallow pan and refrigerate and allow to marinate for 24 hours.
Let chicken stand at room temperature 1 hour before cooking. Preheat the grill to medium.
Place chicken on grill and cook until chicken is browned on all sides, 4-5 minutes per side.
Lower the heat and cover until chicken is cooked through, 12-15 minutes more.
Serve immediately.