Name: Jerk Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: Caribbean
Ingredients: ½ cup olive oil; ¼ cup lime juice (from about 2 limes); ¼ cup soy sauce; 2 Tbsp ground allspice; 2 Tbsp dark brown sugar; 2 Tbsp fresh thyme leaves; 1 Tbsp kosher salt; 1 Tbsp freshly ground black pepper; 1 ½ tsp ground cinnamon; 1 ½ tsp ground nutmeg; 5 cloves garlic, crushed; 2 bunches scallions (6-8 per bunch), roughly chopped; 2 jalapenos, chopped; 1 (3-inch) piece ginger, peeled and chopped; 3 chickens, quartered; Serving suggestions: green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery

piece of jerk chicken and salad on a plate

Prep Time

15 min

Cook Time

35 min

Yields

12 servings

Three chickens are marinated in a variety of herbs and spices before being grilled to perfection in this delicious Caribbean-inspired meal.

Related: Jerk Chicken Poutine

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ingredients

cup olive oil

cup lime juice (from about 2 limes)

cup soy sauce

Tbsp ground allspice

Tbsp dark brown sugar

Tbsp fresh thyme leaves

Tbsp kosher salt

Tbsp freshly ground black pepper

1 ½

tsp ground cinnamon

1 ½

tsp ground nutmeg

cloves garlic, crushed

bunches scallions (6-8 per bunch), roughly chopped

jalapenos, chopped

(3-inch) piece ginger, peeled and chopped

chickens, quartered

Serving suggestions: green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery

Ingredient Substitution Guide

directions

Notes

Special equipment: a meat thermometer

Step 1

Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.

Step 2

Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight.

Step 3

Prepare a grill for medium-high heat.

Step 4

Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165ºF and the juices run clear, 15 to 20 minutes more.

Step 5

Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery.

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Jerk Chicken

ingredients

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