Grilled Jamaican Jerk Chicken
1 hr 45 min + marinating8 pieces
Bone-in chicken thighs and drumsticks coated in a fiery spiced jerk marinade, grilled until charred and tender.
| prepPreheat grill to medium-high heat | ||||
| prepLightly brush grill grates with olive oil | ||||
| 1 small onion, roughly chopped | Blend marinade until thick | Serve with scallions and lime wedges | ||
| 2 scallions, ends removed and roughly chopped | ||||
| 2 cloves garlic | ||||
| 1–2 scotch bonnets or habanero peppers, stem and seeds removed | ||||
| 1 1/2 teaspoons ground allspice | ||||
| 1/2 tablespoon dried thyme | ||||
| 1 teaspoon ground cinnamon | ||||
| 1/2 teaspoon ground nutmeg | ||||
| 1/4 teaspoon ground cloves | ||||
| 1 teaspoon black pepper | ||||
| 1/2 teaspoon sea salt | ||||
| 3 tablespoons soy sauce | ||||
| 1 lime, juiced | ||||
| 8 pieces skin-on, bone-in chicken thighs and drumsticks (about 1.1 kg) | Coat chicken, marinate 1–2 hrs or overnight | |||
| Olive oil, for the grill | Remove chicken from fridge 30 min before cooking | Grill skin-side down, medium heat, 25–35 min, turning often, until 165°F / 74°C | Rest 10 min | |
| Scallions, to serve | ||||
| Limes, to serve | ||||
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