Go Back
Print

Jerk Chicken

Ingredients

  • 8 scallions chopped coarse
  • 1/4 cup vegetable oil
  • 2 habanero chilies stemmed and seeded
  • 1 1-inch fresh ginger, peeled and sliced 1/4 inch thick
  • 2 tablespoons molasses
  • 3 garlic cloves peeled
  • 1 tablespoon thyme
  • 2 teaspoons allspice
  • 1/4 teaspoon cardamom
  • 1 teaspoon coarse salt
  • 4 pounds bone-in skin-on chicken pieces (split breasts, thighs)
  • lime wedges for serving

Instructions

  1. Rinse the Chicken, remove the thighs bones. Pat dry with paper towels and set aside.
  2. In a food processor, mixing all the Marinade ingredients together.
  3. In a large sealable plastic bag, toss chicken with the paste. Make sure they are nicely coated with the paste. Refrigerate overnight.
  4. Next day, fire up the grill and brush a bit oil on the surface. Grill the chicken until they turn golden brown and charred on both sides. Removed from grill and serve immediately.