I found this recipe while craving the flavor of jerk chicken and have made it several times. I’ve never been to Smokey Joe’s on Negril Beach in Aruba, but its on the bucket list. This chicken dish is full of flavor and spice.
Photo from: http://menuinternational.com/
Recipe found on: http://relish.com/
1 bunch green onions, cut into 2 inch lengths
4 garlic cloves
1 (2 inch) piece peeled fresh ginger, cut into 1/2 inch discs
1 TBS heaping fresh thyme leaves
1 tsp ground allspice
1 whole cinnamon stick, broken into several pieces
1 tsp ground nutmeg
2 tsp freshly ground black pepper
1 to 3 Scotch bonnet or habanero chile peppers, stems and seeds removed (jalapenos for less heat)
2 TBS dark brown sugar
1/2 cup soy sauce
4 limes, juice equaling 6 TBS
1/2 cup canola oil
4 skin-on, bone-in chicken leg quarters or 1 (3 pnd) chicken cut into quarters
Place all ingredients, except oil and chicken, into blender or food processor. With the blender still running, slowly add a thin stream of the oil until the mixture becomes thick. Save 1/2 cup for basting while cooking.
Marinade chicken for at least 2 hours or overnight
Remove from marinade once grill is prepped. Place chicken on grill, direct heat, searing the first side for 3-5 minutes. Turn, baste with reserved marinade and grill another 5 minutes. Move chicken to indirect heat and cook until internal temp reached 165 degrees.