Jerk Chicken

Jerk Chicken

Ingredients:

- 4 bone-in, skin-on chicken thighs

- 4 bone-in, skin-on chicken drumsticks

- 1/4 cup soy sauce

- 2 tablespoons olive oil

- 2 tablespoons brown sugar

- 3 tablespoons white vinegar

- 4 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 2 green onions, chopped

- 1 tablespoon dried thyme

- 2 teaspoons ground allspice

- 2 teaspoons ground black pepper

- 1 teaspoon ground cinnamon

- 1 teaspoon ground nutmeg

- 1 teaspoon cayenne pepper (adjust to taste for spiciness)

- Salt to taste

Instructions:

1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, white vinegar, minced garlic, grated ginger, chopped green onions, dried thyme, ground allspice, ground black pepper, ground cinnamon, ground nutmeg, cayenne pepper, and salt until well combined.

2. Add the chicken thighs and drumsticks to the bowl, ensuring they are fully coated with the jerk marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

3. Preheat your grill to medium-high heat. If using charcoal, set up for indirect cooking.

4. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes.

5. Once the grill is hot, remove the chicken from the marinade and shake off any excess marinade.

6. Place the chicken pieces on the grill, skin side down. Cook for about 6-8 minutes per side, or until the chicken is cooked through and the skin is crispy and charred, with an internal temperature of 165°F (75°C).

7. While grilling, baste the chicken occasionally with any remaining marinade to keep it moist and flavorful.

8. Once cooked, transfer the jerk chicken to a serving platter and let it rest for a few minutes before serving.

9. Serve the jerk chicken hot with your favorite sides, such as rice and peas, grilled pineapple, or coleslaw.

Enjoy the bold and spicy flavors of authentic Jamaican jerk chicken!

Feel free to adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the marinade according to your taste preferences.

 

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