Jerk Chicken
Created by brandie on July 27, 2015
- Servings: 7
- Prep Time: 24h
- Cook Time: 25m
- Recipe #20362
Ingredients
- 2 (3 1/2 to 4 pounds) whole chickens (cut into eighths)
- FOR MARINADE
- 2 bunches scallions
- 2 scotch bonnet chili peppers (for less heat, use only one or use 2 jalapenos)
- 1 small yellow onion
- 1 piece (2-inch) gingerroot
- 6 cloves garlic
- 4 sprigs thyme (or 2 teaspoons dry thyme)
- 1 1/2 teaspoons allspice
- 1 teaspoon nutmeg
- 1/3 cup white vinegar
- 2 tablespoons granulated sugar
- 1/2 cup oil (vegetable oil)
How to Make
-
Step 1: Place chicken in large Ziploc bag or large container.
-
Step 2: Blend all Jerk marinade ingredients in food processor, then pour into bag over chicken. Seal bag and toss a few times to assure chicken pieces are coated and again toss whole in the fridge.
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Step 3: Marinate overnight (24 hours).
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Step 4: Grill on medium-high heat, covered, until chicken is fully cooked.
Nutritional Facts
- Serving Size: 1 (388.7 g)
- Calories 466.3
- Total Fat - 24.5 g
- Saturated Fat - 4.6 g
- Cholesterol - 635 mg
- Sodium - 191.5 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 2.1 g
- Sugars - 7.1 g
- Protein - 48.1 g
- Calcium - 68.1 mg
- Iron - 7.5 mg
- Vitamin C - 68.7 mg
- Thiamin - 0.1 mg