Browse the Recipe Index


Jerk Chicken

Jerk Chicken is perfect for grilling out on nice warm summer days. It is also good on a George Foreman grill when you need to pretend it's summer.

  • 1 1/2 cups chopped scallions
  • 2 cloves garlic chopped
  • 1 jalapeno chile chopped (remove the seeds if you want less spice)
  • 2 Tbs freshly squeezed lime juice
  • 2 Tbs olive oil
  • 2 Tbs light brown sugar
  • 1 1/2 tsps ground allspice
  • 1 tsp dried thyme
  • 1/2 tsp of ground cinnamon
  • 1 tsp of coarse salt
  • 8 pieces bone in chicken skinned
  1. Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, salt and 2 tablespoons of water; blend until smooth.  Set aside 1/4 cup for brushing.
  2. Place the chicken in a shallow dish; season all over with salt. Pour the remaining marinade over chicken; toss to coat. Cover; refrigerate, turning over once or twice, at least 2 hours or up to overnight.
  3. Heat grill to medium-high; oil the grates. Lift chicken from the marinade, letting excess drip off, place on the grill and cover. Cook turning occasionally, until chicken is blackened in spots, about 10 minutes.
  4. Move the chicken to a cooler part of the grill; brush with the reserved marinade. Grill, covered, until chicken is cooked through, about 10-15 min more. Serve
Published: Wednesday, June 8th, 2011 by Kelly
Kelly's Recipe Cards
© 2011, created by interactive developers