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Jerk Chicken
A straightforward and delicious jerk chicken recipe.
Course
Main Course
Cuisine
Jamaican
Keyword
chicken recipes, Jerk Chicken, Spicy
Servings
4
people
Ingredients
2
Scotch Bonnet Peppers
2
green onions
2
cloves
of garlic
1
thumb-sized piece of
ginger
2
tbsp
brown sugar
1
tsp
ground allspice
1/4
tsp
cinnamon
1/4
tsp
ground cloves
1
tbsp
chopped fresh thyme
1/2
a small white onion
the juice of 1 lime
1/2
tsp
salt
1-2
tbsp
Olive Oil
4
Chicken Legs
Instructions
Cut the top off the 2 peppers, cut in half, and add into the bowl of a blender.
Roughly chop 2 green onions, half a white onion, and 2 cloves of garlic and add to the peppers.
Peel and roughly chop a thumb-sized piece of ginger, add to the other ingredients along with 2 tbsp of brown sugar.
Measure out the spices and add to the blender along with the juice of 1 lime and the thyme.
Add in the salt, olive oil, and purée.
Put the chicken legs in a large mixing bowl and pour over the jerk marinade.
Put in the fridge and let sit at least 2 hours, but overnight is better.
Once the chicken has marinated, lay it on a roasting rack and roast in a 400°F oven for about an hour or until cooked through.
Serve with boiled sweet potatoes, coconut rice, and collard greens.