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Recipe Categories |
Jerk Chicken |
Ingredients: * 1 bunch(es) scallions, chopped (1 1/2 cups) * 2 clove(s) garlic, chopped * 1 jalapeno chile, chopped (ribs and seeds removed, for less heat) * 2 tablespoon(s) freshly squeezed lime juice * 2 tablespoon(s) olive oil, plus more for grates * 1 tablespoon(s) light-brown sugar * 1 1/2 teaspoon(s) ground allspice * 1 teaspoon(s) dried thyme * 1/2 teaspoon(s) ground cinnamon * Coarse salt * 8 piece(s) bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat Directions: 1. 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. 2. 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. 3. 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. 4. 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. Makes 4 Servings |