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O’Neil’s Jerk Chicken

Ingredients

Serves 5

1 bunch green onions, chopped
1 bunch fresh thyme, chopped
1/2 cup ground allspice
8 Scotch bonnet chiles
1 tablespoon salt
1 onion, chopped
10 pieces bone-in dark-meat chicken

  1. Step 1

    Combine the green onions, thyme, allspice, chiles, salt, and onion in a blender and purée.

    Step 2

    Rinse the chicken and pat it dry. Massage the jerk rub into each piece of chicken and let marinate in the refrigerator for at least 24 hours.

    Step 3

    Prepare a grill for indirect cooking over medium heat or preheat the oven to 350°F.

    Step 4

    Place the chicken on the grill over indirect heat or in a casserole dish in the oven. Cook until the skin is nicely charred and the juices run clear (about 45 minutes on a grill, 1 hour 15 minutes in the oven). Serve hot.

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Tags Scallion Onion Root Vegetable Vegetable Thyme Herbs & Spices Scotch Bonnet Chile Chicken Poultry Main Dinner Gluten Free Dairy Free Nut Free Grilling Blender Cookbooks
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