Reviews (2) Add Rating & Review 87 Ratings 5 star values: 17 4 star values: 31 3 star values: 27 2 star values: 9 1 star values: 3 Martha Stewart Member Rating: Unrated 08/09/2014 Delicious! I cut the recipe in half and still used the whole habanero, and it was perfectly spicy. I baked it but would also love to try it grilled someday. Martha Stewart Member Rating: Unrated 05/27/2013 Used one habanero-use two next time. Marinated the chicken for about 7-hours, meat turned grey. On my grill med-low, had to take it off 20 min. early & rested for 10 min. it scorched a bit; next time on low only. Good flavor but didn't look like the picture. Would try it again.
Back to Backyard Jerk Chicken All Reviews for Backyard Jerk Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 1 hr Servings: 4 how_to_grill_jerk_chicken_1.jpg
Ingredients Ingredient Checklist 1 Scotch bonnet or habanero chile, stemmed 1 bunch scallions, cut into pieces 2 cloves garlic, smashed and peeled 1 1/2 teaspoons dried thyme 2 tablespoons packed dark-brown sugar 1 tablespoon ground allspice 2 tablespoons low-sodium soy sauce 2 tablespoons lime juice 2 tablespoons vegetable oil, plus more for grill 3 1/2 to 4 pounds chicken pieces Salt and pepper
Cook’s Notes This recipe also works with chicken roasted at 450 degrees for 25 to 30 minutes.
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr Servings: 4 how_to_grill_jerk_chicken_1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr Servings: 4
Recipe Summary
prep: 40 mins total: 1 hr
Servings: 4
prep: 40 mins
total: 1 hr
prep:
40 mins
total:
1 hr
Servings: 4
4
how_to_grill_jerk_chicken_1.jpg
how_to_grill_jerk_chicken_1.jpg
Ingredients
Ingredients
- 1 Scotch bonnet or habanero chile, stemmed 1 bunch scallions, cut into pieces 2 cloves garlic, smashed and peeled 1 1/2 teaspoons dried thyme 2 tablespoons packed dark-brown sugar 1 tablespoon ground allspice 2 tablespoons low-sodium soy sauce 2 tablespoons lime juice 2 tablespoons vegetable oil, plus more for grill 3 1/2 to 4 pounds chicken pieces Salt and pepper
Directions
In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).
Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.
Cook’s Notes This recipe also works with chicken roasted at 450 degrees for 25 to 30 minutes.
Cook’s Notes
This recipe also works with chicken roasted at 450 degrees for 25 to 30 minutes.
Reviews (2)
Add Rating & Review 87 Ratings 5 star values: 17 4 star values: 31 3 star values: 27 2 star values: 9 1 star values: 3
Martha Stewart Member Rating: Unrated 08/09/2014 Delicious! I cut the recipe in half and still used the whole habanero, and it was perfectly spicy. I baked it but would also love to try it grilled someday. Martha Stewart Member Rating: Unrated 05/27/2013 Used one habanero-use two next time. Marinated the chicken for about 7-hours, meat turned grey. On my grill med-low, had to take it off 20 min. early & rested for 10 min. it scorched a bit; next time on low only. Good flavor but didn't look like the picture. Would try it again.
Reviews (2)
Add Rating & Review 87 Ratings 5 star values: 17 4 star values: 31 3 star values: 27 2 star values: 9 1 star values: 3
Add Rating & Review
87 Ratings 5 star values: 17 4 star values: 31 3 star values: 27 2 star values: 9 1 star values: 3
87 Ratings 5 star values: 17 4 star values: 31 3 star values: 27 2 star values: 9 1 star values: 3
87 Ratings 5 star values: 17 4 star values: 31 3 star values: 27 2 star values: 9 1 star values: 3
5 star values: 17 4 star values: 31 3 star values: 27 2 star values: 9 1 star values: 3
Martha Stewart Member Rating: Unrated 08/09/2014 Delicious! I cut the recipe in half and still used the whole habanero, and it was perfectly spicy. I baked it but would also love to try it grilled someday. Martha Stewart Member Rating: Unrated 05/27/2013 Used one habanero-use two next time. Marinated the chicken for about 7-hours, meat turned grey. On my grill med-low, had to take it off 20 min. early & rested for 10 min. it scorched a bit; next time on low only. Good flavor but didn't look like the picture. Would try it again.Martha Stewart Member
Rating: Unrated 08/09/2014
Delicious! I cut the recipe in half and still used the whole habanero, and it was perfectly spicy. I baked it but would also love to try it grilled someday.
Rating: Unrated
Rating: Unrated 05/27/2013
Used one habanero-use two next time. Marinated the chicken for about 7-hours, meat turned grey. On my grill med-low, had to take it off 20 min. early & rested for 10 min. it scorched a bit; next time on low only. Good flavor but didn’t look like the picture. Would try it again.
All Reviews for Backyard Jerk Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Backyard Jerk Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
