Miss Lilys Jerk Chicken Recipes

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MISS OLLIE'S JERK CHICKEN



Miss Ollie's Jerk Chicken image

Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Provided by Sarah Kirnon

Categories     Bon Appétit     Chicken     Grill     Grill/Barbecue     Spice     Chile Pepper     Hot Pepper     Garlic     Dinner     Summer     Rum     Chive     Fourth of July     Juneteenth

Yield 8 servings

Number Of Ingredients 12

1 bunch chives, cut into 1-inch pieces
4-8 Scotch bonnet chiles or habanero chiles
5 garlic cloves, crushed
3/4 cup malt vinegar
3/4 cup soy sauce
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
Vegetable oil (for grill)

Steps:

  • Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
  • Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
  • Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
  • Transfer chicken to a platter and let rest 10 minutes before serving.

LISA'S JERK CHICKEN



Lisa's Jerk Chicken image

Got this on trip to Jamaica, it's the best jerk chicken I've eaten.

Provided by lisa

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h55m

Yield 8

Number Of Ingredients 17

1 cup orange juice
1 cup white vinegar
½ cup olive oil
½ cup soy sauce
1 lime, juiced
3 onions, chopped
6 Scotch bonnet chiles, chopped (wear gloves)
8 cloves garlic, chopped
2 tablespoons white sugar
2 tablespoons dried thyme
2 tablespoons ground allspice
2 tablespoons salt
2 teaspoons ground black pepper
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste
1 teaspoon ground ginger, or more to taste
3 pounds bone-in chicken breast halves with skin

Steps:

  • Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
  • Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
  • Preheat grill for medium-low heat and lightly oil the grate.
  • Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

Nutrition Facts : Calories 433.3 calories, Carbohydrate 20.4 g, Cholesterol 95.8 mg, Fat 23 g, Fiber 3.2 g, Protein 36.8 g, SaturatedFat 4.6 g, Sodium 2734.2 mg, Sugar 9.9 g

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