Get Your Grill On

Jamaican “BBQ” Jerked Chicken - For a Crowd!

Posted by Scott Anderson
September 14, 2007

24 chicken pieces (1/8 cut chicken)

1 tbsp. ground allspice

1 tbsp. ground cinnamon

1 tbsp. dried thyme

3/4 tsp. grated nutmeg

2 tbsp brown sugar

8 garlic cloves, crushed

1/4 cup finely chopped onion (small onion)

1/4 cup chopped scallion (one bunch)

1/4 cup vinegar

¾ cup olive oil

1/4 cup lime or lemon juice

3 hot chili peppers, chopped

Salt and pepper

Lay the chicken on a parchment-lined cookie pan and make several lengthwise slits in the flesh. Rub the seasoning all over the chicken and into the slits.

Cover the chicken with plastic wrap and marinate overnight in the fridge.

Before cooking, shake off any excess seasoning from the chicken. Brush with oil and place onto a seasoned grill and cook over medium low flame for about 15-20 minutes or until internal temperature reaches 165 degrees for at least 15 seconds. Turn frequently to keep from burning.

Remove from grill and hold in oven at 160 degrees no longer than 10 minutes or serve immediately.

Goes well with Pineapple-Mango Salsa and fresh Jicama Slaw.

Photograph of Jerk Chicken courtesy of the Clean Plate Club - New York City.