Grilled Jerk Chicken. Grilled Jerk Chicken By Jennifer Segal, inspired by Food & Wine This Jerk chicken is a breeze to make and has distinct Caribbean flavor without being too spicy for less adventurous eaters. In a small bowl, combine the first eight ingredients; rub over chicken pieces. Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken.

Place chicken in a gallon-sized resealable plastic bag. Combine green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme in a food processor; pulse until smooth. After the jerk chicken marinade is put together, it's time to slather it on the chicken. You can cook Grilled Jerk Chicken using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Grilled Jerk Chicken

You need 4-6 of each chicken, breast or thighs 6 oz. each (delicious with pork :).
Prepare of salt -to lightly season the chicken before it is marinaded.
It's 2-3 ounces of lime juice-fresh is best- 2-3 limes.
It's 3 ounces of oil.
It's 1/4 teaspoon of ginger,powdered or 1 tablespoon fresh peeled and chopped.
You need 3 cloves of garlic-chopped.
Prepare 1/4 teaspoon of cinnamon.
Prepare 1/4 teaspoon of allspice.
It's 1/4 teaspoon of black pepper.
It's 1/4 teaspoon of paprika.
It's 3 tablespoons of brown sugar.
You need 1 teaspoon of salt.
Prepare 1 of each scotch bonnet or habanero chilies wear gloves and take out the seeds for less heat.
You need 2 tablespoons of cilantro -no stems.

Begin by patting the chicken dry, using a paper. A zesty lime and island-spiced marinade gives this easy grilled jamaican jerk chicken tons of bold flavor and a juicy, tender center. I have two words for you—> FLAVOR. Throw a bunch of spices and peppers into a blender, pulse til smooth, throw it in a bag with some chicken and let it hang out in the fridge for.

Grilled Jerk Chicken instructions

Season the chicken lightly with salt.
Mix the entire jerk marinade ingredients in the blender or food processor and puree for 1 minute..
Place the chicken and jerk marinade in a 1 gallon zip-lock bag and let sit for at least 1 hour more time adds more flavor. (This can marinate overnight).
Remove the chicken from the marinade an save the leftover marinade...you can brush the chicken with it just before you are done grilling..
On a moderate heated grill Cook until the the chicken has an internal temperature of 165 -170 degrees F.. Use the left over marinade and brush over the chicken 3 minutes before it is finished..
Cooking Notes -We also did this in a 350 degree oven and had very good results. Charcoal grill is my favorite !!!.
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This is one of my nephew's favorite grilled recipes. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade. Pour lime juice over the chicken and coat well.