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Grilled Jamaican Jerk Chicken

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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.