Jamaican Jerk Chicken

4 Jan
Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jamaican Jerk Chicken, spicy, juicy & succulent with tropical accents is this simple man`s plan for healthier better eating today. Traditionally the spice mix is more of a dry rub but I wanted to add a little moisture in the form of a brine & freshness from added cilantro while still maintaining that delicious spice profile. The end result is nothing less than pretty spectacular.
Here`s what you`ll need for your Jamaican Jerk Chicken:
Chicken-legs, thighs, breasts, whatever you like. I`, using legs & thighs here, skin on-bone in.
Coconut Milk- 1 15oz can unsweetened
Onion-1 chopped
Green Onion- 1 cup chopped
Ginger- 1 knuckle size piece, peeled & sliced
Habanero Chiles-4 seeded
Cilantro- small bunch chopped
Limes-4 juiced
Garlic-5 cloves peeled
Thyme 2 teaspoons
Allspice-2 teaspoons
Black Pepper-2 teaspoons
Coriander Seeds-1 teaspoon
Nutmeg- 1/2 teaspoon
Clove-1 teaspoon
Cinammon-1 teaspoon ground
Salt-1 teaspoon
Brown Sugar-1 Tablespoon
Coconut or Olive Oil-2 Tablespoons

Fresh & Spicy!Prep the veggies for the marinade & basting sauce.

The spice players.

Coconut milk into your blender.

Add the veggies & lime juice.

In go the spices, blend until pretty smooth adding the coconut or olive oil in a slow stream to emulsify.

In a large bowl add the chicken & 3/4 of the coconut spice marinade, reserving some for basting later. Get in there & massage that chicken marinade.

Add to freezer bags, refrigerate & marinate at least 4 hours but preferably overnight.

When ready, prep your grill for indirect cooking. This means either light one side of a gas grill or put your charcoal to one side with the grill rack on the other. When hot add the chicken. I used charcoal & cooked for about an hour.

Close the lid, mine cooked at 350 degrees for about an hour.

Baste & rotate chicken after about 1/2 hour.

Check for doneness, and serve.

Enjoy your Jamaican Jerk Chicken!! I paired an ice cold Pacifico,  coconut rice & peas as well as a small salad to complete the meal. Just so so good!

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Ingredients

  • Chicken-legs, thighs, breasts, whatever you like. I`, using legs & thighs here, skin on-bone in.
  • Coconut Milk- 1 15oz can unsweetened
  • Onion-1 chopped
  • Green Onion- 1 cup chopped
  • Ginger- 1 knuckle size piece, peeled & sliced
  • Habanero Chiles-4 seeded
  • Cilantro- small bunch chopped
  • Limes-4 juiced
  • Garlic-5 cloves peeled
  • Thyme 2 teaspoons
  • Allspice-2 teaspoons
  • Black Pepper-2 teaspoons
  • Coriander Seeds-1 teaspoon
  • Nutmeg- 1/2 teaspoon
  • Clove-1 teaspoon
  • Cinammon-1 teaspoon ground
  • Salt-1 teaspoon
  • Brown Sugar-1 Tablespoon
  • Coconut or Olive Oil-2 Tablespoons

Instructions

  1. Prep the veggies for the marinade & basting sauce.
  2. Add the coconut milk into your blender along with the prepped veggies, lime juice & spices.
  3. Blend until pretty smooth adding the coconut or olive oil in a slow stream to emulsify.
  4. In a large bowl add the chicken & 3/4 of the coconut spice marinade, reserving some for basting later. Get in there & massage that chicken & marinade.
  5. Add to freezer bags, refrigerate & marinate at least 4 hours but preferably overnight.
  6. Prep your grill for indirect cooking. This means either light one side of a gas grill or put your charcoal to one side with the grill rack on the other. When hot add the chicken.
  7. Close the lid, mine cooked at 350 degrees for about an hour.
  8. Baste & rotate chicken after about 1/2 hour.
  9. Check for doneness, and serve.
  10. Enjoy your Jamaican Jerk Chicken.
  11. I paired an ice cold Pacifico, coconut rice & peas as well as a small salad for a pretty perfect meal!
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