View cart background image
0
items
Free Shipping Over $49
America
AdvertisementAdvertisement

Jerk Chicken

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4.5   Reviews: 4 See Reviews
Rate/Review this Recipe
Active Time:  5 Minutes
Total Time:  1 Hour 5 Minutes
  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
Part of These Recipe Collections Find Similar Recipes »
 Easy Chicken: Taste of the Tropics
 Stress-Free Dinner: Easy Chicken Bakes
 Jerk Chicken
 Heritage of Taste
Nutrition Facts per Serving
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 4 reviews »

Rating: 4
by: charles, KS Reviewed: 03/03/2008
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.
83 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.