Grilled Jamaican Jerk Chicken
Sometimes we crave spice and heat
Ingredients
8 whole chicken legs or 8 bone-in chicken breast halves
1/3 cup fresh lime juice
4 Scotch Bonnet Peppers (or Habañeros)
2 tbsp white vinegar
3 scallions, coarsely chopped
2 tbsp basil
2 tbsp thyme
2 tbsp yellow mustard seeds (or 1 tbsp dry mustard)
2 tsp allspice
1 tsp cloves
1 tsp salt
1 tsp black pepper
Directions
Combine all ingredients except chicken in a blender or food processor. Puree.
Brush mixture over chicken.
Let marinate in a bowl or plastic bag for 1 hour or more (preferably three, ideally 12).
To Grill Chicken:
Lightly oil the grill rack.
Create a medium-hot 2-zone fire.
Arrange the chicken skin-side down, away from the coals.
Cover the grill and let cook for 20 minutes.
Turn chicken over and cook 15-20 minutes more.
To Bake Chicken:
Preheat the broiler.
Arrange chicken skin-side down on a broiler tray.
Place the pan 8" beneath the broiler for 12-15 minutes.
Turn chicken skin side up and broil until crisp, 8-10 minutes.
If skin begins to char before chicken is cooked, move pan farther from heat.
Source:
http://www.thejoykitchen.com/recipe/grilled-jamaican-jerk-chicken