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West Indian Jerk Chicken ALISHA FREEMAN

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This West Indian Jerk Chicken is sure to wow your tastebuds!

ingredients
WEST INDIAN JERK CHICKEN
6 chicken legs (quartered)
6 garlic cloves (peeled)
1/2 inch piece ginger (peeled)
1-2 Scott bonnet peppers
1/4 cup fresh thyme leaves
8 scallion stalks
1 shallot (peeled)
1 1/2 tablespoons Kosher salt
4 black peppercorns
1 tablespoon ground allspice
1/4 cup dark brown sugar
1 tablespoon cinnamon
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 limes (juiced)
1/4 cup vegetable oil (plus additional to grease grill)

directions
Trim fat from each quartered chicken leg and pat dry removing all excess moisture. In a blender, add the garlic, ginger, scotch bonnet peppers, thyme, scallion, shallot, salt, peppercorns, allspice, dark brown sugar, cinnamon, soy sauce, apple cider vinegar,and lime juice and blend until smooth. Once the mixture is blended, slowly add the vegetable oil while the machine is running. Adjust the salt and heat as desired.
Place the chicken in a bowl and cover with marinade. Mix together, making sure to rub the marinade under the skin. Seal the bowl with plastic wrap and refrigerate. Allow the chicken to marinate for at least 1 hour. Marinating overnight or up to two days is preferred.
Remove the chicken from the refrigerator 30 minutes prior to cooking to come to room temperature. Heat a grill or grill pan to low/medium heat. Brush the grill with vegetable oil or grease with nonstick cooking spray. Place the chicken skin-side down on the grill and grill for 10 minutes on each side or until a meat thermometer reads 165ºF. Adjust the heat to prevent overcooking or burning. Once the chicken has reached an internal temperature of 165°F, serve.
Tip: Perfect make ahead dish. Make the marinade and store in a sealed container in the refrigerator for up to 5 days.

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One Comment

  • Renee says:

    Made Michael Symon’s Crispy Ginger-Soy Chicken Wings yesterday. This recipe is AMAZING!! Will definitely make these again and again!!

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