Miss Ollie's Jerk Chicken

Updated: Apr 26

I was craving spicy chicken wings and i also wanted to cook them on the grill. I looked through quite a few recipes till I found this one on Bon Appétit.

This is a super simple recipe that has a punch. I had to cut down on the chilies for my daughter, but the flavoring was wonderful. And yes I still use an old fashioned charcoal grill, I cannot give up the the smoky flavors.

For a vegetarian version, substitute paneer for the chicken, it is still just as delicious.

For more recipes from the magazine Bon Appetit, click here.

Ingredients:

1 bunch chives, cut into 1-inch pieces

4–8 Scotch bonnet chiles or habanero chiles

5 garlic cloves, crushed

¾ cup malt vinegar

¾ cup soy sauce

2 tablespoons Jamaican rum

2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt

2½ teaspoons ground allspice

1½ teaspoons ground nutmeg

¾ teaspoon ground cloves

8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry

Vegetable oil (for grill)


Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.


Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.


Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer.


Transfer chicken to a platter and let rest 10 minutes before serving.

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