Jerk Chicken
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 3 scallions including green tops, chopped
- 2 cloves garlic, chopped
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 teaspoon cayenne
- 1/2 teaspoon fresh-ground black pepper
- 1 1/4 teaspoons salt
- 1 teaspoon grated nutmeg
- 2 tablespoons brown sugar
- 1/4 teaspoon vinegar
- 1/4 cup cooking oil
- 4 whole chicken legs
Nutrition Info
Per Serving
- Calories: 424 kcal
- Carbohydrates: 10 g
- Dietary Fiber: 1 g
- Fat: 29 g
- Protein: 29 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.
- Heat the oven to 450 degrees F. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
Yield: 4 servings
3. Still Hungry?
Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper.
Notes:
Menu Suggestion: Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.
Test-Kitchen Tip: The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. We've suggested thirty minutes, but you can marinate the chicken for up to twenty-four hours.
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Most Helpful Reviews
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Um, its missing something
flibbety - November 9, 2006 05:59:18 AM PSTSorry folks, but jerk is supposed to have a kick. Recipe should have included some scotch bonnet/habanero peppers.
195 of 227 found this review helpful.
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Jerk Chicken and Cayenne ????
SANGASUE - November 9, 2006 04:24:51 PM PSTJamaicans DON'T use Cayenne pepper in Jerk Seasoning. For an authentic flavor of Jerk Seasoning and to really get the spicy effect, you really NEED to use Scotch Bonnett (aka Habanero) peppers.. Sorry this recipe will not truly represent the island..
174 of 204 found this review helpful.
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Keep it simple!
Stacy Brown - November 9, 2006 10:55:26 AM PSTJust use a good Jerk Seasoning instead of going through the trouble of trying to make one from scratch. I like Jamaica's WalkerWood. It comes in mild and spicy. Also more grocery stores are carrying my commercial versions. The prep process of the recipe is good!
155 of 187 found this review helpful.
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So true
Black Girl Pain - November 9, 2006 08:20:54 AM PSTI agree. I've had mild jerk before, but never anything this mild. There definitely needs to be some kind of pepper in here.
128 of 155 found this review helpful.
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It could be worse
joe_T_G - November 9, 2006 09:48:58 AM PSTallido02 - November 9, 2006 08:20:54 AM PST
"There definitely needs to be some kind of pepper in here."
That's what the cayenne and black pepper are for, but I guess it's understandable that this isn't spicy enough.112 of 142 found this review helpful.
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