Carribean Jerk Chicken

Carribean Jerk Chicken

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  • Prep Time


  • Total Time


  • Servings



  • cups Green Onions -- chopped

  • 2 each

    Garlic Cloves -- chopped

  • 1 each

    Jalapeno Chile -- chopped

  • 2

    tablespoons Fresh Lime Juice

  • 2

    tablespoons Olive Oil

  • 1

    tablespoon Brown Sugar

  • teaspoons Ground Allspice

  • 1

    teaspoon Dried Thyme

  • ½

    teaspoon Ground Cinnamon

  • 1

    x Coarse Salt

  • 4 each

    Chicken Drumsticks & Thighs


1. In blender combine scallions, garlic, jalapeno, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 t salt and 2 T water. Blend until smooth. Set aside 1/4 cup marinade for basting. 2. Place chicken in shallow dish and season with salt. Pour remaining marinade over chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. 3. Heat grill to medium-high and oil grates. Cook chicken 10 minutes until done and blackened in spots. Move chicken to cooler part of grill and brush with reserved marinade. Grill, covered, until chicken is cooked through; about 10-15 additional minutes.


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