Jamaican Jerk Chicken

Southern Living
4 servings


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1/2 cup chopped green onions
2 habanero chile peppers, seeded and chopped*
2 garlic cloves, pressed
1 tablespoon chopped fresh or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
3 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon orange juice
1 teaspoon vegetable oil
1 (4-pound) whole chicken, cut up**


Combine first 13 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 24 hours.

Remove chicken from marinade, discarding marinade.

Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange chicken over empty side, and grill, covered with grill lid, over medium-high heat (350° to 400°) 25 minutes. Place chicken in a 13- x 9-inch baking dish.

Bake, covered, at 350° for 30 minutes or until done.

*1 tablespoon habanero hot sauce may be sustituted for habanero chile peppers.

**4 pounds chicken pieces may be sustituted for whole chicken.

Created date

February 1999