Grilled Jamaican Jerk Chicken
Chicken thighs and drumsticks marinated in blended fresh habanero-allspice jerk marinade, grilled over direct 350°F heat with frequent flipping to 185°F.
Ingredients
Instructions
Add all marinade ingredients to blender. Blend on high 1 to 2 minutes until completely smooth. Reserve ½ cup marinade for basting. Refrigerate reserved portion.
Pat 4 lbs chicken thighs and 4 lbs drumsticks dry. Place in large bowl or bags. Pour remaining marinade over chicken. Massage to coat all surfaces thoroughly, including under skin where possible.
Cover and refrigerate minimum 4 hours, preferably overnight (12 to 24 hours). Turn once or twice during marinating.
Remove chicken from refrigerator 30 minutes before grilling. Preheat grill to 350°F direct heat. Clean and oil grates.
Place chicken on grill over direct heat. Close lid. Cook 5 to 7 minutes, then flip. Continue flipping every 5 to 7 minutes to develop even char without burning.
After 30 minutes, check internal temperature. When chicken reaches 170 to 175°F, start basting with reserved marinade. Continue flipping and basting every 5 to 7 minutes.
Remove when internal temperature reaches 185°F in thickest parts. Chicken should be deeply charred with crispy skin.
Rest 5 minutes. Serve with rice and peas, fried plantains, and lime wedges.
Nutrition
- Calories
- 380 kcal
- Carbohydrate Content
- 8 g
- Protein Content
- 38 g
- Fat Content
- 22 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 145 mg
- Sodium Content
- 520 mg
- Fiber Content
- 1 g
- Sugar Content
- 5 g
- Serving Size
- 1 serving