Ingredients
- 2 4 pound chickens (or 5-6 pounds of bone-in thighs)
- 1 bunch scallions (green and white parts, about 8)
- 2 large shallots (peeled and halved)
- 6 scotch bonnet chili peppers (or habaneros, seeded with stems removed)
- 2 inches ginger (fresh, peeled)
- 6 cloves garlic (peeled)
- 2 tablespoons thyme (dried)
- 2 tablesppons Allspice (ground)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon black pepper
- ½ cup vegetable oil
- 1 tablespoon white vinegar (or apple cider vinegar)
- 2 medium limes (zest and juiced)
Instructions
Before Cooking
- At least 1 day before cooking, pat the chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under the skin. Refrigerate for 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice
Notes
Cooking Methods:
- Pre-heat a gas or charcoal grill until it’s hot, and cook the chicken over the cooled part of the grill, away from the hottest flames. Cook skin-side up (if you’re keeping the skin on), until it’s cooked through, approximately 25-35 minutes
- Heat a grill pan or skillet on your stove, over a medium-high heat. until it’s heated. Add the chicken, skin-side down, and cook for 5 minutes. Turn the chicken over, and continue cooking. Reduce the heat to medium, and cover the pan, and cook until it’s cooked through
- In your oven, set the top rack in the oven 2-3 levels below the top. Line a sheet pan with aluminum foil, and place the chicken in the pan, skin-side up. Cook for 5 minutes, or until the skin (if you’re leaving it on) is starting to become charred. Turn the chicken over, and finish cooking, 20-25 minutes
Nutrition Facts
Jerk Chicken
Amount per Serving
Calories
744
% Daily Value*
Fat
56
g
86
%
Saturated Fat
14
g
88
%
Trans Fat
0.1
g
Polyunsaturated Fat
17
g
Monounsaturated Fat
21
g
Cholesterol
237
mg
79
%
Sodium
1318
mg
57
%
Potassium
663
mg
19
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
48
g
96
%
Vitamin A
2520
IU
50
%
Vitamin C
27
mg
33
%
Calcium
59
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.