Easy Jerk Chicken
From Cook's Country
Our Easy Jerk Chicken recipe features the keynote flavors of jerk seasoning—ground allspice, thyme, and habanero (or Scotch bonnet) chiles. We used a food processor to quickly blend the ingredients into a smooth paste. We rubbed the paste thoroughly over and under the skin of the chicken parts and let chicken sit for at least two hours to allow the seasoning to penetrate the meat. Cooking the chicken over a two-level fire gave us a well-browned exterior and a juicy interior.
If you are averse to spicy foods, remove the seeds and ribs before processing the chiles. If you cannot find habaneros, substitute 4 to 6 jalapeño chiles. This recipe can easily be doubled, but, depending on the size of your cooking grate, you may have to grill the chicken in two batches.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists