About
Native to Jamaica, Jerk Chicken is renowned for its spicy, peppery, and aromatic marinade. It’s the kind of marinade that makes everyone sit up and take notice; it’s just that delicious. The savory chicken, especially the richer and fatter legs and thighs, is the perfect delivery system for the incredible seasonings. Serve Jerk Chicken with a side of roasted potatoes, rice and beans, or a citrusy salad for a well-rounded meal.
Ingredients
- 10 chicken thighs and legs, bone-in, skin-on, and trimmed of excess fat and skin
- 6 green onions, cut into 2-inch pieces
- 4 cloves garlic, peeled and smashed
- 2 habanero peppers, stems removed
- 1 1/2-inch piece ginger, peeled and sliced
- 1/3 cup fresh lime juice
- 1/4 cup soy sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Directions
Step 1 -Place the chicken pieces in a gallon-size resealable bag.
Step 2 -Add the green onions, garlic, habanero peppers, ginger, lime juice, soy sauce, brown sugar, thyme leaves, black pepper, allspice, cinnamon, and nutmeg to a food processor and pulse several times to chop. It should be somewhat coarse.
Step 3 -Pour the seasoning mixture over the chicken in the bag.
Step 4 -Seal the bag while pressing out excess air, and massage to rub the marinade over the chicken.
Step 5 -Place the bag in the refrigerator for at least 3 hours and up to 24 hours.
Step 6 -Preheat the oven to 375 degrees F.
Step 7 -Line an 18x13-inch baking sheet with aluminum foil, spraying the foil with non-stick cooking spray.
Step 8 -Remove the chicken from the marinade.
Step 9 -Arrange the chicken pieces on the prepared baking sheet, spacing them so each piece has enough room to cook.
Step 10 -Bake in the oven until cooked through, reaching 165 degrees F, about 45-50 minutes.
Step 11 -Serve!
