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Jamaican Jerk Chicken
Chicken marinated in a fiery paste of scallion, chile, ginger, thyme and warm spices, then grilled until the skin is crisp and sticky. It is lovely with rice and peas or a cooling mango salsa.
- YieldServes 4 (8 pieces)
- Hands-on30 min
- Total3 h 3 min
- Difficulty
Ingredients
Jerk paste
- 4scallions, chopped
- 1 clovegarlic, chopped
- 1 piecefresh ginger, 2 cm piece, finely chopped
- 1red chile, seeded and finely chopped, or more to taste
- 60 mlsunflower oil
- 2 tbspsoy sauce
- 1 tbspapple cider vinegar
- ½lime, zest and juice
- ½ tspdried thyme
- ½ tspground allspice
- ¼ tspground nutmeg
- ¼ tspground cinnamon
- 1 tbspdark brown sugar
- to tastesalt
- to tasteblack pepper
Chicken
- 8 piecesbone-in, skin-on chicken pieces, drumsticks and thighs
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