Creators
Diane Davidson
Description
This Jerk Chicken recipe features a flavorful marinade made from spices, herbs, and citrus, creating a deliciously spicy and aromatic dish that's perfect for grilling or baking.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Allspice Berries | 1/7 cup | |
Thyme | 1 1/7 tbsp | leaves |
Garlic | 5 5/7 clove | |
Habanero | 4/7 | or jalapeño, seeds removed |
Scallions | 4 4/7 | roughly chopped |
Black Peppercorns | 1 1/7 tbsp | |
Salt | 2 2/7 tsp | |
Nutmeg | 4/7 tsp | grated |
Cinnamon | 4/7 tsp | |
Ginger | 2 2/7 inch | thickly sliced |
Tamari | 1/7 cup | |
Lemon Zest | 1 1/7 tbsp | |
Lemon Juice | 2 6/7 tbsp | |
Whole Chicken Legs | 6 6/7 | leg and thigh attached, large |
Coconut Sugar | 1/7 cup | |
Maple Syrup | 1/7 cup | |
Ghee | 2/7 cup | or duck fat, or oil, use more if needed |
PREPARATION
- Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, tamari, coconut sugar, maple and lime zest & juice in a blender or food processor and grind to a rough paste. If too spicy, add more maple syrup or lime.
- Put chicken in a plastic freezer bag, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, preferably overnight.
- Heat oven to 425 °F (218 °C) degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well,then put about half of the fat to the bottom of the baking sheet. Then place the chicken on the baking sheet.
- Use your fingers to get under the skin of the chicken to loosen it. Do not puncture the skin. Then using your fingers, add in some of the fat underneath the skin of the chicken and any extra marinade. After drizzle the remaining oil on top of the chicken
- Bake for 20-25 minutes until well browned and slightly charred. Then turn the heat down to 400 °F (205°C) and continue cooking for another 15-20 minutes until juices run clear when probed with a paring knife.