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recipe-grilled-jerk-chicken
Grilled Jerk Chicken
Thanks to a one-step marinade, this delicious main course will be prepped within minutes. All this recipe asks for in return is adequate time for flavor development, which will be well worth it. After these bold flavors converge on a hot grill, the results are wonderfully spicy, smoky, and fragrant – everything you want jerk chicken to be.
Thanks to a one-step marinade, this delicious main course will be prepped within minutes. All this recipe asks for in return is adequate time for flavor development, which will be well worth it. After these bold flavors converge on a hot grill, the results are wonderfully spicy, smoky, and fragrant – everything you want jerk chicken to be.
Marinade
1 ea small onion, roughly chopped
3 ea green onions, roughly chopped
3 Tbsp Jamaican Jerk Spice Blend
1 Tbsp Mango Sugar
½ tsp Jalapeño Pepper Powder
¼ cup soy sauce
1 Tbsp vegetable oil
Chicken
3 to 3½ lbs boneless chicken breasts (see below for other chicken cuts)
Prepare the Marinade
Using a food processor, blender, or immersion blender, process marinade ingredients. Transfer marinade to a large shallow dish (or zip-top bag). Add chicken to the marinade; turn to coat thoroughly. Cover (or seal) and refrigerate overnight for best flavor development. Bring chicken to room temperature before grilling.
Cook chicken breasts on a preheated grill over a medium-high fire (375°F) for 6 to 7 minutes per side. For best results, use a digital thermometer to gauge a target internal temperature of 165°F. Remove from grill and let chicken rest for 5 minutes before slicing or serving.
For other cuts of chicken:
Tenderloins 375°F 2 to 3 minutes per side
Boneless thighs 375°F 7 to 8 minutes per side
Drumsticks 400°F 30 minutes (rotate every few minutes)
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