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
Green Onion- 1 cup chopped
Ginger- 1 knuckle size piece, peeled & sliced
Habanero Chiles-4 seeded
Cilantro- small bunch chopped
Garlic-5 cloves peeled
Thyme 2 teaspoons
Black Pepper-2 teaspoons
Coriander Seeds-1 teaspoon
Nutmeg- 1/2 teaspoon
Cinammon-1 teaspoon ground
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!