Marinated Jerk Chicken



    • 1 pack scallions, cleaved (1 1/2 cups)
    • 2 garlic cloves, cleaved
    • 1 jalapeno chile, cleaved (ribs and seeds eliminated, for less intensity)
    • 2 tablespoons newly pressed lime juice
    • 2 tablespoons olive oil, in addition to something else for grates
    • 1 tablespoon light-earthy colored sugar
    • 1 1/2 teaspoons ground allspice
    • 1 teaspoon dried thyme
    • 1/2 teaspoon ground cinnamon
    • Coarse salt
    • 8 pieces bone-in chicken (drumsticks and thighs), cleaned and cut back of overabundance excess


    Stage 1
    Make marinade: In a blender, consolidate scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; mix until smooth. Put away 1/4 cup for brushing.

    Stage 2
    Place chicken in a shallow dish; season done with salt. Pour remaining marinade over chicken; throw to cover. Cover; refrigerate, turning a few times, something like 2 hours, or up to expedite.

    Stage 3
    Heat barbecue to medium-high; oil grates. Lift chicken from marinade, letting overabundance trickle off (dispose of marinade); put on barbecue, and cover. Cook, turning sometimes, until chicken is darkened in spots, around 10 minutes.

    Stage 4
    Move chicken to a cooler piece of the barbecue; brush with saved marinade. Barbecue, covered, until chicken is cooked through, 10 to 15 minutes more. Serve right away.

Trademarks referred to herein are the properties of their respective owners.

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes and
the Epicurious app for just $5 $2.50/mo for 1 year.