Reviews Add Rating & Review 46 Ratings 5 star values: 14 4 star values: 16 3 star values: 12 2 star values: 2 1 star values: 2
Back to Jamaican Jerk Chicken All Reviews for Jamaican Jerk Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 1146_recipe_jerkchicken.jpg
Ingredients Ingredient Checklist 5 bunches whole scallions, roughly chopped 3 large cloves garlic 3 Scotch bonnet peppers, seeded 2 sprigs fresh thyme, or 2 tablespoons dried 1/4 cup ground allspice 2 tablespoons freshly ground pepper 1 1/2 tablespoons coarse salt One 2 1/2- to 3-pound chicken, backbone removed
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 1146_recipe_jerkchicken.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
1146_recipe_jerkchicken.jpg
1146_recipe_jerkchicken.jpg
Ingredients
Ingredients
- 5 bunches whole scallions, roughly chopped 3 large cloves garlic 3 Scotch bonnet peppers, seeded 2 sprigs fresh thyme, or 2 tablespoons dried 1/4 cup ground allspice 2 tablespoons freshly ground pepper 1 1/2 tablespoons coarse salt One 2 1/2- to 3-pound chicken, backbone removed
Directions
In the bowl of a food processor, combine scallions, garlic, Scotch bonnet peppers, thyme, allspice, pepper, and salt; with processor running, add 1 cup water through feed tube to make a sauce. Set aside 1/2 cup for serving.
Using the tip of a paring knife, make 8 small incisions all over chicken. Place in a shallow baking dish. Pour sauce over chicken, turning to coat. Cover, and refrigerate, turning occasionally, for at least 2 hours and up to 24 hours.
Preheat a grill pan over high heat. Place chicken on grill. Reduce heat to medium-low, and cook, basting chicken with the marinade, for 10 minutes. Rotate chicken, and cook until slightly charred, about 15 minutes more. Turn chicken over, repeating process until slightly charred and an instant-read thermometer reads 160 degrees, about 25 minutes more. Alternatively, preheat oven to 425 degrees, and bake for 50 minutes, turning once halfway through. Transfer chicken to a cutting board. Let rest for 10 minutes. Using a sharp cleaver, chop into small pieces, bone and all, if desired. Otherwise, leave pieces whole. Serve with reserved sauce.
Reviews
Add Rating & Review 46 Ratings 5 star values: 14 4 star values: 16 3 star values: 12 2 star values: 2 1 star values: 2
Reviews
Add Rating & Review 46 Ratings 5 star values: 14 4 star values: 16 3 star values: 12 2 star values: 2 1 star values: 2
Add Rating & Review
46 Ratings 5 star values: 14 4 star values: 16 3 star values: 12 2 star values: 2 1 star values: 2
46 Ratings 5 star values: 14 4 star values: 16 3 star values: 12 2 star values: 2 1 star values: 2
46 Ratings 5 star values: 14 4 star values: 16 3 star values: 12 2 star values: 2 1 star values: 2
5 star values: 14 4 star values: 16 3 star values: 12 2 star values: 2 1 star values: 2
All Reviews for Jamaican Jerk Chicken
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jamaican Jerk Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
