The only reason I did not give this 5 stars is due to the fact I would have to quit my job to grill every day....I have been a Saveur collector since issue #1. I discovered this method of cooking last year. I especially like doing brisket jerk style. Last thanksgiving we did a 23 pound turkey - totally different twist and HUGE hit. The pimento leaves and wood make the all the difference.
Jerk Chicken
This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. It's best grilled over hardwood charcoal with the addition of pimento wood chips. (For a source, go to www.pimentowood.com.)
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Credit: Todd Coleman
1/2 cup canola oil
1/2 cup lime juice
4 tbsp. dark brown sugar
2 tbsp. apple cider vinegar
2 tbsp. dried thyme
2 tbsp. soy sauce
4 tsp. ground allspice
8 cloves garlic
8 habanero chiles, stemmed
8 scallions, roughly chopped
2 shallots, roughly chopped
1 1" piece ginger, peeled and roughly chopped
Kosher salt and freshly ground black pepper, to taste
8 whole skin-on, bone-in chicken legs and thighs
1. Combine the oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a 9" x 13" baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Alternatively, heat a grill pan over medium-high heat. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to brown, about 10 minutes. Transfer chicken to indirect heat, or reduce heat to medium-low, and continue cooking, turning occasionally, until chicken is cooked through, about 45 minutes. To serve, transfer chicken to a plate.
SERVES 6 – 8
Ratings & Reviews (4)
This is a great recipe, a little involved, but not too bad. I cut back on the habanero to using only 1 and replace the rest with jalapeno. I usually use an entire cut up chicken instead of just thighs and legs. I have also made this on a gas grill with indirect heat and it turned out well, not quite as good, but a close second.
Five stars is not an exaggeration; this recipe is delicious. The chicken is great grilled, but I have had fantastic results draining the marinaded chicken and roasting it for 50 minutes at 425 degrees. It is perfectly spicy and tangy and very flavorful. Great with coconut rice and beans and friend plantains! I like to cook down the extra marinade with 1/8 c dark brown sugar and spoon the resulting sauce over the chicken.
OMG!!! This recipe was beyond delicious. I used this on Wings instead and let them marinate for about 2 hours. Then I threw them on a charcoal grill and my, my , my! Everyone loved it! Served it up with some stew cabbage, platano, and rice and peas. I will definitely be making this again probably by the end of the week. Thanks so much : D
Jerk Chicken
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