Jamaican Jerk Chicken

This classic recipe seriously brings the heat, but if you're "chicken" replace the scotch bonnet peppers with jalapeños. The perfect blend of seasonings, especially the Jamaican allspice, still give the chicken huge flavour!

Ingredients:

 4 chicken legs

1 small onion, chopped

4 cloves garlic

1 - 2" piece of ginger

juice of 1 lemon

4 green onions

1-2 scotch bonnet peppers, halved and seeds removed

1 tbsp brown sugar

1/4 cup vegetable oil

2 tsps dry thyme

1 tbsp allspice

1/2 tsp black pepper

2 tsps salt

2 tsps cinnamon

1 tsp nutmeg

1 tbsp chicken bouillon powder

 

First, pat the chicken dry.

Then add everything else to a food processor and whirl until smooth. Reserve about 1/2 the marinade to a container in the fridge. Now, using gloved hands because of the scotch bonnet, rub the rest of the marinade into the chicken legs. Place them in a plastic zip bag and refrigerate for at least 6 hours or overnight.

When ready to cook bring them to room temperature. 

You can either oven bake or BBQ these legs.

If using the oven, bake at 400F for 40 minutes, flipping once. For the barbecue, set the grill to 400°F and flip halfway just like in the oven. For either method baste with reserved marinade a few times and the finished internal temperature should read 165°F. Also, you can bake it in the oven ahead of time then give it a quick grill on the BBQ to heat through and serve.

If you want to go traditional, serve these Jamaican Jerk Chicken legs with rice and peas (which is actually red kidney beans).

Serves 4

Adapted from: cookingwithclaudy.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂