NO FUSS JERK CHICKEN

No-Fuss Jerk Chicken

Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles. You can certainly grill it in the island manner. But this easy recipe puts the chicken in the oven instead, which fills the kitchen with intoxicating flavors. Vacation on a plate.

INGREDIENTS

• 2 tablespoons allspice berries

• 1 tablespoon thyme leaves

• 4 garlic cloves

• 2 Scotch bonnet or habanero chiles, halved, stems removed

• 6 scallions, roughly chopped

• 1 tablespoon black peppercorns

• 1 ½ teaspoons salt

• ½ teaspoon grated nutmeg

• ½ teaspoon cinnamon

• 1 2-inch piece ginger, thickly sliced

• 2 tablespoons soy sauce, optional

• Juice of 2 large limes (about 4 tablespoons)

• 6 large chicken legs, leg and thigh attached

• Nutritional Information

Nutritional analysis per serving (6 servings)
364 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 25 grams protein; 146 milligrams cholesterol; 482 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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PREPARATION

1 Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.

2 Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.

3 Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.

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COOKING NOTES

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Jolanta1 year ago

Grind the spices first, before processing the marinade ingredients, or the whole spices will just bounce around in the liquid.

62 This is helpful

Dan1 year ago

Some of the peppercorns and allspice berries did not grind up in the food processor.  Next time I'll smash 'em before they go in.

12 This is helpful

Sydney1 year ago

Allspice berries and peppercorns were smashed with a mortar and pestle before going in processor. I also quartered the chiles/garlic. Used a combo of red onion and shallot instead of the scallions as I didnt have any on hand, and it tasted good. I went a little heavier on the soy sauce without it being too salty. 

The second batch of chicken that marinated for a day was much better than the first batch that marinated for a few hours. Using skin on chicken is also crucial.

11 This is helpful