Jerk Chicken

by Kris on March 10, 2011

I don’t have too much time for a post today because we are leaving for our Arkansas road trip tomorrow and being the last minute person I am I have nothing packed. I am really excited to visit Arkansas as I’ve heard it’s a gorgeous state.

We will be camping in a tee pee the first night and searching for diamonds the next day at crater of diamonds state park. That night we will be camping at daisy state park and the last two nights well be staying in a vintage RV just outside Hot Springs. Hopefully the weather stays warm!

Because I’ll be in the middle of the woods this is my last post for the week. Have a great weekend and enjoy the extra hour of sunlight this Sunday!!

3 1bs chicken drumsticks
cooking spray

4 Tbsp. whole Jamaican allspice, roasted until aromatic and ground in spice grinder
1 Tsp. whole cloves, roasted until aromatic and ground in spice grinder
2 Tbsp. red pepper flakes
½ Tsp. Cinnamon
½ Tsp. Nutmeg
1 Tbsp. Thyme
1 Tbsp. kosher salt
1 Tbsp. freshly ground black pepper
¼ Tsp. white pepper
½ Tsp. Sage
¼ Tsp. ground mustard
¼ Tsp. turmeric
1 Tbsp dark brown sugar

For Jerk marinade
4 Tsp scotch bonnet pepper sauce
4 scallions, diced
3 garlic cloves, minced
1 Tbsp fresh ginger, minced
1 Tbsp white vinegar
1 Tbsp Dark Jamaican rum
2 Tbsp. Olive oil
1 Tbsp. orange juice
juice from one lime
1 Tsp soy sauce
2 dashes of bitters

Wash chicken and pat dry. With a knife, pierce the chicken so the marinade can be best absorbed. Set aside.

Combine all spice ingredients for the seasoning in a food processor. Add scotch bonnet pepper sauce, scallions, garlic, ginger, vinegar, rum, olive oil, orange juice, lime juice, soy sauce and bitters. Pulse until ingredients are combined.

Place the chicken in a plastic zip top bag and pour marinade on top. Shake until the chicken is equally coated and let it marinate for at least 24 hours and a maximum of 2 days.

When the chicken is done marinating cook on an oiled rack set 4 inches over coals. Cover and cook for approximately 15-20 minutes per side, or until juices run clear and internal temperature reaches 165 degrees F (74 Degrees C)

Serve with grilled plantains, chutney, red cabbage coleslaw or rice. Enjoy!


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{ 2 comments… read them below or add one }

Chris's Gourmet Fashion March 10, 2011 at 6:44 pm

Sounds like an incredible vacation. Let us know if you find the diamonds – so the kitchen will move to grilling by the campfire for a while … sounds exciting!


Mary @ Delightful Bitefuls March 10, 2011 at 8:00 pm

I’ve been meaning to try Jerk Chicken – this looks great! My hubby will love it!

Great blog; happy I found you!

Delightful Bitefuls


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