I registered at Saveur.com so I could vote in their first annual food blog awards and I’ve been getting their regular email updates since. I usually discard these without much notice, but this Jerk Chicken recipe caught my eye. It is a tasty recipe; though I could have been a bit more heavy-handed with the chiles…
Ingredients:
1/2 cup canola oil
1/2 cup lime juice
4 Tbsp. dark brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. dried thyme
2 Tbsp. soy sauce
4 tsp. ground allspice
8 cloves garlic, minced
8 habanero chiles, stemmed (only used four of the dried red variety)
8 scallions, chopped
2 shallots, chopped
1 1″ piece ginger, peeled and grated
salt and freshly ground black pepper, to taste
8 whole skin-on, bone-in chicken legs and thighs
Combine the ingredients and mix well or blend in food processor. Place chicken in a baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin (gross). Cover dish with plastic wrap and refrigerate for 8 hours or overnight.
Build a medium-hot fire in a charcoal grill. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to brown, about 10 minutes. Transfer chicken to indirect heat, or reduce heat to medium-low, and continue cooking, turning occasionally, until chicken is cooked through, about 45 minutes.
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