This Jamaican inspired jerk is wonderfully smoky and spicy. This version is marinated a blend of peppers, spices, onions, sugar and soy sauce and grilled to perfection.
Ingredients
- 1 whole chicken cut in pieces (or a combination of breasts and thighs)
- 2 scotch bonnet or habanero peppers, stems removed
- 4 garlic cloves
- 1 bunch green onions, trimmed
- 1 small onion, chopped
- 2 inch piece of ginger, peeled and chopped
- 3 tablespoons Jamaican Jerk Seasoning
- 1/4 cup soy sauce
- 1/4 cup Jalapeno Fused Extra Virgin Olive Oil (or Habanero if you want it spicier)
Instructions
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Add the peppers, onions, garlic, seasoning, soy sauce and olive oil to a blender or food processor and pulse until smooth. Add the chicken to a large resealable bag and coat the chicken with the marinade. Refrigerate at least 6 hours or overnight.
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Remove the chicken about 30 minutes before grilling to bring to room temperature.
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Heat a grill or smoker to 300 degrees.
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Add the chicken to the grill skin side up and cook for about 40 minutes, flipping halfway, until it reaches an internal temp of 165 degrees.
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Rest for 10 minutes before serving.
Takes 50 minutes (plus 6 hours marinating time)
Serves 4
