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50 ratings

Grilled Jamaican Jerk Chicken

Turn up the heat at your next cookout with this spicy grilled chicken recipe
Grilled Jerk Chicken

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Add more or less chile peppers to the marinade, depending on how spicy you want your chicken to be.

This recipe is courtesy of The Joy Kitchen.

Ingredients

  • 1/3 Cup lime juice
  • 3 habanero or Scotch bonnet peppers
  • 2 Tablespoons white vinegar
  • 2 Tablespoons orange juice
  • 3 scallions, coarsely chopped
  • 2 Tablespoons dried basil
  • 2 Tablespoons dried thyme
  • 2 Tablespoons yellow mustard seeds
  • 2 Teaspoons ground allspice
  • 1 Teaspoon ground cloves
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 8 whole chicken legs

Directions

In a food processor, blend together the lime juice, peppers, vinegar, orange juice, scallions, basil, thyme, mustard seeds, allspice, cloves, salt, and pepper, until smooth.

Pour the jerk mixture into a large bowl. Add the chicken legs and toss well to coat the chicken. Refrigerate for at least one hour.

Lightly oil the grill rack, and heat the grill to medium-high. Arrange the chicken skin side down on the cooler part of the grill. Cover the grill and cook the chicken for 20 minutes. Turn the chicken and cook for a further 15 minutes.

Nutritional Facts
Servings8
Calories Per Serving758
Total Fat56g86%
Sugar0.9gN/A
Saturated15g76%
Cholesterol320mg100%
Protein57g100%
Carbs4g1%
Vitamin A103µg11%
Vitamin B122µg32%
Vitamin B61mg57%
Vitamin C8mg14%
Vitamin D0.3µg0.1%
Vitamin E1mg5%
Vitamin K42µg52%
Calcium73mg7%
Fiber1g5%
Folate (food)26µgN/A
Folate equivalent (total)26µg7%
Iron4mg22%
Magnesium81mg20%
Monounsaturated23gN/A
Niacin (B3)17mg83%
Phosphorus556mg79%
Polyunsaturated12gN/A
Potassium784mg22%
Riboflavin (B2)0.5mg29.9%
Sodium583mg24%
Thiamin (B1)0.3mg18.6%
Trans0.2gN/A
Zinc5mg35%
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