Jamaican Jerk Chicken Recipe

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Jerk chicken is traditionally quite spicy hot; however, the level of heat in this recipe can be modified by adjusting the quantity of chile pepper used. Regardless of the heat level, this spice blend tastes great on chicken.
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  • 3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs
  • 1 onion
  • 2 cloves garlic
  • 1 jalapeno chile, seeded, or 1 teaspoon dried chile flakes
  • 2 teaspoons allspice
  • 2 teaspoons black pepper
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 teaspoons salt
  • 3 tablespoons vegetable oil
  • 3 tablespoons lime juice
  • 3 tablespoons soy sauce
Container: grill
15 mins
45 mins
3 hrs
  • The suggested amounts provide a fairly mild flavored recipe; if desired, adjust to taste.
  • In a food processor, mix all ingedients except chicken and process into a paste. Smear this all over the chicken pieces,  put the chicken into a plastic bag and refrigerate from 2 to 24 hours.
  • To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning,  until done (20 - 30 minutes).
  • TIP: Can also be cooked in an oven: preheat to 400° F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.
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