Reviews (2) Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 0 Martha Stewart Member Rating: Unrated 08/14/2008 If you add in some Scotch Bonnet peppers, you'll get the right heat factor. Just BE CAREFUL! The first time I used Scotch Bonnets I made the mistake of rubbing my nose and mouth. Even after scrubbing my hands with soap and water for minutes, the oils were still there. I ended up dunking my face in milk and wearing gloves the rest of the night (to be safe!...needless to say, I looked ridiculous!! Good thing I was cooking alone.). Lesson: WEAR GLOVES when working with Scotch Bonnets. ;) Martha Stewart Member Rating: Unrated 06/25/2008 This was pretty tasty, but not very hot, as jerk should be. I even doubled the peppers and didn't seed them. I used boneless chicken breasts instead of bone-in pieces and cooked them accordingly.
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Gallery Marinated Jerk Chicken Recipe Summary prep: 40 mins total: 2 hrs 40 mins Servings: 4
Ingredients Ingredient Checklist 1 bunch scallions, chopped (1 1/2 cups) 2 garlic cloves, chopped 1 jalapeno chile, chopped (ribs and seeds removed, for less heat) 2 tablespoons freshly squeezed lime juice 2 tablespoons olive oil, plus more for grates 1 tablespoon light-brown sugar 1 1/2 teaspoons ground allspice 1 teaspoon dried thyme 1/2 teaspoon ground cinnamon Coarse salt 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat
Cook’s Notes Many supermarkets now carry premixed jerk seasoning in the spice section.
Gallery Marinated Jerk Chicken
Recipe Summary prep: 40 mins total: 2 hrs 40 mins Servings: 4
Gallery
Marinated Jerk Chicken
Marinated Jerk Chicken
Marinated Jerk Chicken
Recipe Summary prep: 40 mins total: 2 hrs 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 2 hrs 40 mins
Servings: 4
prep: 40 mins
total: 2 hrs 40 mins
prep:
40 mins
total:
2 hrs 40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 bunch scallions, chopped (1 1/2 cups) 2 garlic cloves, chopped 1 jalapeno chile, chopped (ribs and seeds removed, for less heat) 2 tablespoons freshly squeezed lime juice 2 tablespoons olive oil, plus more for grates 1 tablespoon light-brown sugar 1 1/2 teaspoons ground allspice 1 teaspoon dried thyme 1/2 teaspoon ground cinnamon Coarse salt 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat
Directions
Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.
Cook’s Notes Many supermarkets now carry premixed jerk seasoning in the spice section.
Cook’s Notes
Many supermarkets now carry premixed jerk seasoning in the spice section.
Reviews (2)
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 08/14/2008 If you add in some Scotch Bonnet peppers, you'll get the right heat factor. Just BE CAREFUL! The first time I used Scotch Bonnets I made the mistake of rubbing my nose and mouth. Even after scrubbing my hands with soap and water for minutes, the oils were still there. I ended up dunking my face in milk and wearing gloves the rest of the night (to be safe!...needless to say, I looked ridiculous!! Good thing I was cooking alone.). Lesson: WEAR GLOVES when working with Scotch Bonnets. ;) Martha Stewart Member Rating: Unrated 06/25/2008 This was pretty tasty, but not very hot, as jerk should be. I even doubled the peppers and didn't seed them. I used boneless chicken breasts instead of bone-in pieces and cooked them accordingly.
Reviews (2)
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 08/14/2008 If you add in some Scotch Bonnet peppers, you'll get the right heat factor. Just BE CAREFUL! The first time I used Scotch Bonnets I made the mistake of rubbing my nose and mouth. Even after scrubbing my hands with soap and water for minutes, the oils were still there. I ended up dunking my face in milk and wearing gloves the rest of the night (to be safe!...needless to say, I looked ridiculous!! Good thing I was cooking alone.). Lesson: WEAR GLOVES when working with Scotch Bonnets. ;) Martha Stewart Member Rating: Unrated 06/25/2008 This was pretty tasty, but not very hot, as jerk should be. I even doubled the peppers and didn't seed them. I used boneless chicken breasts instead of bone-in pieces and cooked them accordingly.Martha Stewart Member
Rating: Unrated 08/14/2008
If you add in some Scotch Bonnet peppers, you’ll get the right heat factor. Just BE CAREFUL! The first time I used Scotch Bonnets I made the mistake of rubbing my nose and mouth. Even after scrubbing my hands with soap and water for minutes, the oils were still there. I ended up dunking my face in milk and wearing gloves the rest of the night (to be safe!…needless to say, I looked ridiculous!! Good thing I was cooking alone.). Lesson: WEAR GLOVES when working with Scotch Bonnets. ;)
Rating: Unrated
Rating: Unrated 06/25/2008
This was pretty tasty, but not very hot, as jerk should be. I even doubled the peppers and didn’t seed them. I used boneless chicken breasts instead of bone-in pieces and cooked them accordingly.
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All Reviews for Marinated Jerk Chicken
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