Saucepan@saucepan · Shared this recipeFollowJamaican · dinnerJamaican Jerk ChickenA spicy, smoky Jamaican jerk chicken with a fragrant marinade of citrus, scotch bonnets, and allspice, grilled or baked to perfection.total2 hr 55 minprep15 mincook40 minservings6Original recipe on sandravalvassori.comKeep this recipeAdd a copy of Jamaican Jerk Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 lb bone-in, thighs and/or drumsticks, skin on chicken1 orange1 lime1 small red or yellow onion, coarsely chopped4 garlic cloves, chopped1 piece of fresh ginger, 2-inch, chopped3 Scotch bonnet peppers, (see notes, stemmed and cut in half )4 green onions ), scallions, white and green parts, coarsely chopped (plus more for garnish2 tbsp fresh thyme leaves1.5 tbsp ground Allspice0.5 tsp cinnamon powder1 tsp freshly grated nutmeg1 tbsp paprika2 tbsp brown sugar3 tbsp Soy sauce1 tbsp apple cider vinegar2 tbsp olive oil1 tbsp Kosher salt ), (adjust to taste1 tsp freshly ground black pepper ), (adjust to taste1 limes, sliced into wedges for serving (optional, )StepsClear checksTap an ingredient or step to check it off.1Step 1: Pat dry chicken pieces with paper towels and use a fork or small sharp knife to poke holes throughout all the pieces. This will allow the seasoning to soak in. Place chicken in a large glass mixing bowl or large zip lock bag.2Step 2: Using a vegetable peeler, peel 5 (3-inch-long) strips of orange zest, then roughly chop the zest. Repeat this with the lime, but zest the whole lime. Juice half of the orange and the entire lime; add the zest and juice to the bowl of a food processor or blender.3Step 3: To the food processor (or blender) add the onion, garlic, ginger, scotch bonnets, scallions, thyme leaves, allspice, cinnamon, nutmeg, paprika, brown sugar, soy sauce, vinegar, olive oil, salt and pepper. Alternatively, chop all ingredients finely by hand or use mortar and pestle.4Step 4: Pour the marinade over the chicken, holding back about 1/2 cup to use for basting. Using gloves, rub the marinade into chicken; really rub it in—under the skin as well, so the chicken is well-seasoned throughout. Cover and let marinate in the fridge for at least 2 hours and up to overnight. Remove the chicken from the fridge 30 minutes before you're going to cook it.5Step 5: Preheat a grill to medium-high heat. If possible leave one burner on medium low— if the chicken is browning too quickly, you can move it to that side. Clean and lightly oil the grates. Remove chicken from the marinade and discard the marinade.6Step 6: Place the chicken pieces on the grill and cook for about 15 minutes, turning once every 5 minutes or so. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until internal temperature is 165ºF - 170ºF. To finish, move the chicken back onto the hot side of the grill and baste with reserved marinade, turning the pieces a few more times. TIP: You’ll want to move the pieces around on the grill to keep them from burning, and flip them often, as well.7Step 7: To bake the chicken: Preheat oven to 425ºF. Place chicken pieces on a parchment-lined baking sheet. Bake until chicken is golden brown and cooked through, 40 to 45 minutes. Internal temperature should read 165ºF - 170ºF.8Step 8: Garnish chicken with chopped scallions and serve with lime wedges on the side.getsaucepan.com/r/e9567739-38eb-47a0-badc-ba114668d0cf · Original: https://www.sandravalvassori.com/jamaican-jerk-chicken/
