Jerk Chicken
Bring a taste of the islands to your next summer cookout with Jamaican-inspired Jerk Chicken. Smothered in an easy blender marinade, this flavor-packed grilled chicken is surprisingly easy to prepare.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 3 hours 25 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 3 hours 25 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Ingredients
- 3 pounds bone-in chicken thighs (about 8 pieces)
- ½ cup olive oil
- 1 onion, chopped
- 2 cloves garlic
- 2 teaspoons white vinegar
- Zest of 2 oranges
- Zest of 2 lemons
- 4 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 ½ teaspoon cinnamon
- 1 ¼ teaspoons smoked paprika
- 1 teaspoon allspice
- 1 teaspoon black pepper
- ¾-1 teaspoon cayenne pepper
- ¼ teaspoon nutmeg
- 1 bunch green onions, chopped (optional)
Instructions
- Pat chicken thighs dry with paper towels. Place chicken in a gallon-sized zip-close bag and set aside.
- In a blender, combine all remaining ingredients except green onions and blend until a smooth paste forms. Pour the marinade over the chicken thighs and mix thoroughly in the bag until the chicken is evenly coated. Close bag and marinate chicken in refrigerator for at least 3 hours or up to overnight.
- Preheat a charcoal or gas grill to medium-high. Remove chicken thighs from marinade and place on the hottest part of the grill. Cook for 4 to 5 minutes on each side, or until chicken has an even smoky caramelization. Move chicken to indirect heat and continue grilling for about 5 minutes, or until a meat thermometer inserted into the thickest part reads 165 degrees. Remove chicken from grill and set aside to cool slightly.
- Serve chicken thighs warm garnished with chopped green onions, if desired.
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