Recipe courtesy of Joseph Simmons
Print
Spicy Jerk Chicken
Total:
3 hr 50 min
(includes marinating time)
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
3 hr 50 min
(includes marinating time)
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 cloves garlic, chopped
  • 2 oranges, juiced 
  • 1 Scotch bonnet or habanero pepper, stemmed and halved 
  • 1 bunch scallions, roughly chopped 
  • 2 tablespoons vegetable oil 
  • 2 tablespoons light brown sugar 
  • 2 tablespoons cider vinegar 
  • 1 1/2 tablespoons thyme leaves 
  • 1 tablespoon chopped fresh ginger 
  • 2 teaspoons ground allspice 
  • 2 teaspoons ground nutmeg 
  • Kosher salt and freshly ground black pepper 
  • Kosher salt and freshly ground black pepper
  • 4 1/2 pounds bone-in, skin-on chicken thighs and drumsticks 
  • 4 1/2 pounds bone-in, skin-on chicken thighs and drumsticks

Directions

Pulse the garlic, orange juice, Scotch bonnet, scallions, vegetable oil, brown sugar, cider vinegar, thyme, ginger, allspice, nutmeg and some salt and pepper in a food processor or blender until almost smooth.

Put the chicken in a large baking dish or resealable plastic bag and coat in the jerk marinade. Marinate in the refrigerator for least 3 hours and up to 6 hours.

Prepare a grill for indirect cooking.

Place the marinated chicken, skin-side down, over direct heat and cook until dark brown grill marks appear, about 3 minutes. Turn the chicken over and cook until grill marks appear on the reverse side, another 3 minutes.

Move the chicken to the indirect heat part of the grill and cook, skin-side up, until the skin is crisp and an instant-read thermometer inserted into the center of a thigh registers 160 degrees F, about 25 minutes.

Transfer the chicken to a platter and let rest for 5 minutes before serving.

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