Reviews (1)        Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       11/16/2010   not a fan. disappointed

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Gallery Jerk Chicken Recipe Summary Servings: 8

Ingredients Ingredient Checklist 3 fresh Scotch bonnet, or habanero chiles, seeded and finely chopped 1 small yellow onion, coarsely chopped 8 scallions, coarsely chopped 4 cloves garlic, crushed with the flat side of a large knife 3 tablespoons (about 1 bunch) fresh thyme, finely chopped 1/4 cup packed dark-brown sugar 2 tablespoons ground allspice 1 tablespoon coarse salt 1 1/4 teaspoons ground nutmeg 1 teaspoon ground cinnamon 1/2 cup distilled white vinegar 1/4 cup soy sauce 1/4 cup fresh lime juice (2 to 3 limes), plus lime wedges for serving 1/4 cup vegetable oil, plus more for brushing grill Freshly ground pepper 2 whole chickens (about 5 pounds each), cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry

Cook’s Notes Protect your hands by wearing gloves when cutting the peppers and when rubbing the chicken with marinade. Plan ahead so the chicken can marinate overnight; allowing it to come to room temperature before grilling makes for faster and more even cooking. Variations Variation: Alternatively, preheat oven to 350 degrees. Lightly oil a 10-inch cast-iron skillet; place skillet over medium-low heat. Add about 5 pieces of chicken to skillet, skin sides down. (Be careful not to overcrowd the skillet.) Discard used marinade. Cook, brushing occasionally with reserved cup fresh marinade and turning, until well browned on all sides, about 30 minutes. Transfer chicken to a baking dish; set aside. Wipe out skillet. Brush skillet with more oil, and cook remaining chicken in 2 more batches, transferring cooked chicken to the baking dish. Brush chicken generously with more marinade, and transfer to oven. Bake until cooked through, about 15 minutes.

Gallery Jerk Chicken

Recipe Summary Servings: 8

Jerk Chicken

Jerk Chicken

Jerk Chicken

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 3 fresh Scotch bonnet, or habanero chiles, seeded and finely chopped 1 small yellow onion, coarsely chopped 8 scallions, coarsely chopped 4 cloves garlic, crushed with the flat side of a large knife 3 tablespoons (about 1 bunch) fresh thyme, finely chopped 1/4 cup packed dark-brown sugar 2 tablespoons ground allspice 1 tablespoon coarse salt 1 1/4 teaspoons ground nutmeg 1 teaspoon ground cinnamon 1/2 cup distilled white vinegar 1/4 cup soy sauce 1/4 cup fresh lime juice (2 to 3 limes), plus lime wedges for serving 1/4 cup vegetable oil, plus more for brushing grill Freshly ground pepper 2 whole chickens (about 5 pounds each), cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry

Directions

Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste. Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.

Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.

Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard used marinade. Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes. Cut chicken breast halves into 2 or 3 pieces, if desired. Serve with lime wedges.

Cook’s Notes Protect your hands by wearing gloves when cutting the peppers and when rubbing the chicken with marinade. Plan ahead so the chicken can marinate overnight; allowing it to come to room temperature before grilling makes for faster and more even cooking.

Variations Variation: Alternatively, preheat oven to 350 degrees. Lightly oil a 10-inch cast-iron skillet; place skillet over medium-low heat. Add about 5 pieces of chicken to skillet, skin sides down. (Be careful not to overcrowd the skillet.) Discard used marinade. Cook, brushing occasionally with reserved cup fresh marinade and turning, until well browned on all sides, about 30 minutes. Transfer chicken to a baking dish; set aside. Wipe out skillet. Brush skillet with more oil, and cook remaining chicken in 2 more batches, transferring cooked chicken to the baking dish. Brush chicken generously with more marinade, and transfer to oven. Bake until cooked through, about 15 minutes.

Cook’s Notes

Protect your hands by wearing gloves when cutting the peppers and when rubbing the chicken with marinade. Plan ahead so the chicken can marinate overnight; allowing it to come to room temperature before grilling makes for faster and more even cooking.

Variations

Variation: Alternatively, preheat oven to 350 degrees. Lightly oil a 10-inch cast-iron skillet; place skillet over medium-low heat. Add about 5 pieces of chicken to skillet, skin sides down. (Be careful not to overcrowd the skillet.) Discard used marinade. Cook, brushing occasionally with reserved cup fresh marinade and turning, until well browned on all sides, about 30 minutes. Transfer chicken to a baking dish; set aside. Wipe out skillet. Brush skillet with more oil, and cook remaining chicken in 2 more batches, transferring cooked chicken to the baking dish. Brush chicken generously with more marinade, and transfer to oven. Bake until cooked through, about 15 minutes.

Reviews (1)

 Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       11/16/2010   not a fan. disappointed

Reviews (1)

Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       11/16/2010   not a fan. disappointed

    Martha Stewart Member

    Rating: Unrated 11/16/2010

not a fan. disappointed

Rating: Unrated

All Reviews for Jerk Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Jerk Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest