Jerk Chicken

recipe
Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper.

Yield:

4

Recipe from

Food & Wine

Ingredients

3 scallions including green tops, chopped
2 cloves garlic, chopped
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1 1/4 teaspoons salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
1/4 teaspoon vinegar
1/4 cup cooking oil
4 whole chicken legs

Preparation

1. In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.

2. Heat the oven to 450°. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.

Menu Suggestions: Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.

Test-Kitchen Tip: The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. We've suggested thirty minutes, but you can marinate the chicken for up to twenty-four hours.

Wine Recommendation: The strong flavors in this recipe will be best with a refreshing wine that combines low alcohol and good acidity. Try a slightly chilled Beaujolais from France. Or open a cold bottle of a light-bodied beer.

Note:

Quick From Scratch Chicken,

Food & Wine

January 1997
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