Name: Jerk Chicken Recipe
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Cuisine: Jamaican
Ingredients: 5 medium scallions; 1/2 medium yellow onion; 5 cloves garlic; 1 (2-inch) piece ginger; 10 sprigs fresh thyme; 2 scotch bonnet peppers; 1/4 cup whole allspice berries; 1/4 cup vegetable oil; 2 tablespoons all-purpose seasoning; 1 tablespoon packed light or dark brown sugar; 1 tablespoon gravy master or Grace browning; 1 tablespoon kosher salt; 1 tablespoon coarsely ground black pepper; 2 teaspoons onion powder; 2 teaspoons smoked paprika; 6 whole chicken legs (about 3 1/2 pounds total)

Description

This Jerk Chicken recipe is a flavorful and aromatic dish that showcases the bold flavors of traditional Jamaican jerk seasoning. The chicken is marinated in a fragrant blend of scallions, garlic, ginger, thyme, scotch bonnet peppers, and aromatic spices before being roasted or grilled to juicy perfection.

Ingredients

Units Scale

For the Marinade:

5 medium scallions
1/2 medium yellow onion
5 cloves garlic
1 (2-inch) piece ginger
10 sprigs fresh thyme
2 scotch bonnet peppers
1/4 cup whole allspice berries
1/4 cup vegetable oil
2 tablespoons all-purpose seasoning
1 tablespoon packed light or dark brown sugar
1 tablespoon gravy master or Grace browning
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
2 teaspoons onion powder
2 teaspoons smoked paprika

For the Chicken:

6 whole chicken legs (about 3 1/2 pounds total)

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Instructions

Prepare the Marinade: Blend scallions, onion, garlic, ginger, thyme, scotch bonnet peppers, allspice berries, oil, seasoning, sugar, browning, salt, pepper, onion powder, and paprika until smooth.
Marinate the Chicken: Make slits in chicken legs, then massage with marinade. Refrigerate for at least 4 hours or overnight.
Option 1 – Roasting: Preheat oven to 400ºF. Roast chicken for 1 hour, then uncover and roast for additional 15-20 minutes. Broil for charred finish, if desired.
Option 2 – Grilling: Grill chicken over indirect heat for 1 hour, flipping every 15 minutes. Finish over direct heat for charred spots.

Notes

For a spicier kick, increase the number of scotch bonnet peppers.
Adjust seasoning to suit your taste preferences.
Serve with traditional sides like rice and peas, coleslaw, or festival bread.

Nutrition

Serving Size: 1 leg
Calories: Approximately 400 kcal
Sugar: Approximately 2g
Sodium: Approximately 800mg
Fat: Approximately 25g
Saturated Fat: Approximately 6g
Unsaturated Fat: Approximately 19g
Trans Fat: 0g
Carbohydrates: Approximately 5g
Fiber: Approximately 1g
Protein: Approximately 40g
Cholesterol: Approximately 200mg