Jamaican Jerk Chicken
Serves 8
Ingredients
- ¾ cup packed light brown sugar
- ¾ cup ground allspice
- ¾ cup minced scallions
- ½ cup peanut or canola oil
- ⅓ cup ground black pepper
- ¼ cup kosher salt
- ¼ cup minced ginger
- ¼ cup fresh lime juice
- 2 tbsp. soy sauce
- 1 tbsp. dried thyme
- 1 tsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- ½ tsp. ground cloves
- 8 cloves garlic, minced
- 3 Scotch bonnet or habanero chiles, stemmed and minced
- 2 3-4-lb. chickens, each quartered
Instructions
- Combine sugar, allspice, scallions, oil, pepper, salt, ginger, juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl. Add chicken; toss to coat in jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight.
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill; continue cooking until cooked through, about 40 minutes. (Alternatively, transfer chicken to a foil-lined baking sheet; bake in a 350° oven until done.)
Source: saveur
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