Grilled Jamaican Jerk Chicken Legs
I've been lucky enough to eat some incredible food in my time, but there are some dishes that stick with you forever. Grilled Jamaican jerk chicken is one of those dishes. It's the kind of food that makes you sit up and pay attention, with a complex blend of spices and heat that wakes up your taste buds and leaves you wanting more.
The origins of Jamaican jerk chicken go way back to the indigenous Arawak people, who used a blend of spices to flavor and preserve their meat. But it wasn't until the arrival of African slaves on the island that the technique of smoking and grilling meat over an open flame really took hold. The result was a unique and delicious blend of flavors that became known as "jerk."
The key to making great Jamaican jerk chicken is in the marinade. It's a blend of spices that includes allspice, thyme, ginger, and Scotch bonnet peppers. And let me tell you, those Scotch bonnet peppers are no joke. They're some of the hottest peppers in the world, and they bring a fiery heat to the dish that'll make your eyes water and your tongue tingle.
Once the chicken has been marinated, it's time to grill. And this isn't your run-of-the-mill backyard barbecue, my friends. This is the real deal. You need to have a hot fire, and you need to be ready to cook the chicken low and slow until it's tender and juicy, with a crispy charred exterior.
When it's done, traditionally, the chicken is served with a side of rice and beans, which helps to balance out the heat of the spices. And let me tell you; it's one of the most satisfying meals you'll ever have.
Now we can’t just simply have crispy charred, tender Jerk chicken. We need a cocktail!
One of my favorites is the Dark and Stormy. It's a simple cocktail that's made with dark rum, ginger beer, and lime. The sweetness of the rum and the spiciness of the ginger beer makes for a perfect pairing with the bold flavors of the jerk chicken.
But if you're feeling a little more adventurous, you might want to try a Jamaican Rum Punch. It's a potent concoction that's made with dark rum, lime juice, sugar, and nutmeg. It's sweet, tangy, and packs a real punch, just like the chicken itself.
Of course, no matter what cocktail you choose, you're going to want to make sure it's ice cold. There's nothing like a cold drink to cool you down when you're feeling the burn of those Scotch bonnet peppers.
So there you have it, my friends. Jamaican jerk chicken and a classic Jamaican cocktail. It's a combination that's sure to transport you to the Caribbean, with flavors and aromas that'll stay with you long after the meal is over.
Ingredients:
6 boneless skinless chicken breasts or 6-8 boneless skinless chicken thighs
5 tablespoons oil
juice of 4 limes (about 5-6 tablespoons)
2 green onions, roughly chopped
4 habanero chile's (stems and seeds removed), roughly chopped
4 teaspoons minced garlic
1 tablespoon fresh thyme, finely chopped
1/2 teaspoon ground ginger
1 tablespoon brown sugar
1/2 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon black pepper
INSTRUCTIONS
Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended. Reserve 1/4 cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.
Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time) Garnish with chopped cilantro if desired and serve immediately.
NOTES
Prep and cooking time do not include 3-8 hours of marinating time for chicken.