Grilled Jamaican Jerk Chicken

Name: Grilled Jamaican Jerk Chicken
Ingredients: 1/3 cup lime juice; 3 habanero or scotch bonnet peppers; 2 tablespoon white vinegar; 2 tablespoon orange juice; 3 scallions, coarsely chopped; 2 tablespoon dried basil; 2 tablespoon dried thyme; 2 tablespoon yellow mustard seeds; 2 teaspoon ground allspice; 1 teaspoon ground cloves; 1 teaspoon salt; 1 teaspoon black pepper; 8 whole chicken legs

Hannah Hoskins|May 31, 2016 2:40 pm EST

3.2 (50 ratings)

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Add more or less chile peppers to the marinade, depending on how spicy you want your chicken to be.This recipe is courtesy of The Joy Kitchen.

Servings

8

Ingredients

1/3 cup lime juice
3 habanero or scotch bonnet peppers
2 tablespoon white vinegar
2 tablespoon orange juice
3 scallions, coarsely chopped
2 tablespoon dried basil
2 tablespoon dried thyme
2 tablespoon yellow mustard seeds
2 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon black pepper
8 whole chicken legs

Directions

In a food processor, blend together the lime juice, peppers, vinegar, orange juice, scallions, basil, thyme, mustard seeds, allspice, cloves, salt, and pepper, until smooth.
Pour the jerk mixture into a large bowl. Add the chicken legs and toss well to coat the chicken. Refrigerate for at least one hour.
Lightly oil the grill rack, and heat the grill to medium-high. Arrange the chicken skin side down on the cooler part of the grill. Cover the grill and cook the chicken for 20 minutes. Turn the chicken and cook for a further 15 minutes.