Grilled Jamaican Jerk Chicken

Grilled Jamaican Jerk Chicken
3.2 from 50 ratings
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.
Grilled Jerk Chicken
  • 1/3 cup lime juice
  • 3 habanero or scotch bonnet peppers
  • 2 tablespoon white vinegar
  • 2 tablespoon orange juice
  • 3 scallions, coarsely chopped
  • 2 tablespoon dried basil
  • 2 tablespoon dried thyme
  • 2 tablespoon yellow mustard seeds
  • 2 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 whole chicken legs
  1. 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.
  2. 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.
  3. 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.