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Jerk Chicken
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: Star Rating   Reviews: 3 See Reviews
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Active Time:  5 Minutes
Total Time:  1 Hour 5 Minutes
Yield:  Serves 4
Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper.
RECIPE INGREDIENTS
3 scallions including green tops, chopped
2 cloves garlic, chopped
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1 1/4 teaspoons salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
1/4 teaspoon vinegar
1/4 cup cooking oil
4 whole chicken legs
Jerk Chicken Recipe at Cooking.com
DIRECTIONS
In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.
Heat the oven to 450 degrees F.

Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
Menu Suggestions
Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.
Test-Kitchen Tip
The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. We've suggested thirty minutes, but you can marinate the chicken for up to twenty-four hours.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 200
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 10g
Sodium: 845mg
% Cal. from Fat: 22%
Cholesterol: 104mg
Protein: 27g
Spotlight Recipe Review See all 3 reviews »

Rating: Star Rating
by: charles, KS Reviewed: 03/03/2008
See all of charles's reviews »
Smart and simple, this recipe is quick, but fails to use Scotch Bonnet (habanero) instead of the cayenne mentioned. The flavor is different and the heat (spiciness) is greater if used in the same proportions. The heat from one teaspoon of dried habanero would make this about right as Jamaican jerk, but the squeemish might halve that amount to save on antacids later.
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