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Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman
Photographer: Rachel Marek, Food stylist: Holly Dreesman
Active Time:45 minsTotal Time:3 hrsServings:8 servings
Active Time:45 mins
Active Time:
45 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:8 servings
Servings:
8 servings
Cook Mode(Keep screen awake)Ingredients1bunchscallions, chopped1smallwhite onion1-2 Scotch bonnetchile peppers, stemmed and quartered (see Tip)1/4cuplime juice1tablespoonextra-virgin olive oil1tablespoonlight brown sugar1tablespoonwhole allspice berries1teaspoonground cinnamon1teaspoonfreshly gratednutmeg1teaspoonsalt1/2teaspoonfresh thymeleaves4(6-ounce)bone-inchicken thighs, skin removed, trimmed2(12-ounce)bone-inchicken breasts, skin removed, trimmed and cut in half crosswise1cupwood chips, such as appleorhickory, for smoking (optional)
Cook Mode(Keep screen awake)
Ingredients
1bunchscallions, chopped
1smallwhite onion
1-2 Scotch bonnetchile peppers, stemmed and quartered (see Tip)
1/4cuplime juice
1tablespoonextra-virgin olive oil
1tablespoonlight brown sugar
1tablespoonwhole allspice berries
1teaspoonground cinnamon
1teaspoonfreshly gratednutmeg
1teaspoonsalt
1/2teaspoonfresh thymeleaves
4(6-ounce)bone-inchicken thighs, skin removed, trimmed
2(12-ounce)bone-inchicken breasts, skin removed, trimmed and cut in half crosswise
1cupwood chips, such as appleorhickory, for smoking (optional)
Directions
To prepare jerk marinade:Place scallions, onion, chile to taste, lime juice, oil, brown sugar, allspice, cinnamon, nutmeg, salt and thyme in a blender. Process until smooth. Place chicken thighs and breasts in a nonreactive baking dish (see Tip). Rub 2/3 cup of the marinade onto both sides of the chicken. Transfer the remaining marinade to a small bowl; cover and refrigerate. Marinate the chicken in the refrigerator for 2 to 24 hours.
Twenty minutes before you’re ready to grill, soak wood chips (if using) in a bowl of water.(No grill? See broiler variation.)
Place the packet of wood chips, pierced-side up, under the grill rack on top of the burners. Close the lid. Heat the grill to medium-high until the chips in the packet smell smoky and smoke begins to billow from under the lid, about 15 minutes. (Don’t worry if the packet temporarily catches on fire.) Grill the chicken, turning and basting with the reserved marinade occasionally (discard any unused marinade), until just cooked through, 20 to 30 minutes total, depending on the size.
Tips
Broiler variation:Position rack in upper third of oven; preheat broiler to high. Line a broiler pan with foil and coat with cooking spray. Place the chicken on the pan and broil for 10 minutes. Turn, brush with some of the reserved marinade, and broil until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 10 minutes more.
A nonreactive dish or pan—stainless steel, enamel-coated or glass—is necessary when marinating foods in acidic ingredients, such as lime, lemon or vinegar. The acid in the marinade can react with “reactive” dishes or pans, such as aluminum and cast-iron, and impart an off color and/or off flavor in the prepared foods.
Nutrition InformationServing Size: 1 thigh or 1/2 breastCalories 177, Fat 7g, Saturated Fat 2g, Cholesterol 68mg, Carbohydrates 5g, Total sugars 3g, Added sugars 2g, Protein 22g, Fiber 1g, Sodium 352mg, Potassium 229mg
Nutrition Information
Serving Size: 1 thigh or 1/2 breastCalories 177, Fat 7g, Saturated Fat 2g, Cholesterol 68mg, Carbohydrates 5g, Total sugars 3g, Added sugars 2g, Protein 22g, Fiber 1g, Sodium 352mg, Potassium 229mg
Serving Size: 1 thigh or 1/2 breast
Calories 177, Fat 7g, Saturated Fat 2g, Cholesterol 68mg, Carbohydrates 5g, Total sugars 3g, Added sugars 2g, Protein 22g, Fiber 1g, Sodium 352mg, Potassium 229mg
To make aheadMarinate the chicken (Step 1) for up to 24 hours.
To make ahead
Marinate the chicken (Step 1) for up to 24 hours.
Frequently Asked QuestionsBoth chicken thighs and breasts are healthy and provide nutrition to your body.Chicken breastsandchicken thighsare great protein sources. They’re also both excellent sources of the micronutrient choline and good sources of vitamin B12. All cuts of chicken have the amino acid tryptophan, which raises levels of the “feel good” hormone serotonin.Yes, this recipe is gluten-free and includes no gluten-containing ingredients.Yes, you can! If you don’t have whole allspice on hand, you can use 1 tablespoon of ground allspice instead.If you prefer, you can use bonelesschicken thighsand chicken breasts for this recipe. Boneless chicken will cook faster than bone-in chicken, so be sure to check the internal temperatures with an instant-read thermometer. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 to 12 minutes, depending on the thickness.Jerk chicken is delicious paired withrice and peas,fried plantains,cassava cakes,red pea soupandcallaloo. On the grill, you can makegrilled sweet potatoes,grilled cornorgrilled pineappleas an easy side dish to balance the heat.Jerk is a style of cooking in Jamaica that uses a seasoning or marinade with Scotch bonnet chile peppers and allspice, among other ingredients. Here, we use scallions, white onion, Scotch bonnet chile peppers, lime juice, brown sugar, allspice, cinnamon, nutmeg and thyme for the flavorful marinade.
Frequently Asked Questions
Both chicken thighs and breasts are healthy and provide nutrition to your body.Chicken breastsandchicken thighsare great protein sources. They’re also both excellent sources of the micronutrient choline and good sources of vitamin B12. All cuts of chicken have the amino acid tryptophan, which raises levels of the “feel good” hormone serotonin.
Yes, this recipe is gluten-free and includes no gluten-containing ingredients.
Yes, you can! If you don’t have whole allspice on hand, you can use 1 tablespoon of ground allspice instead.
If you prefer, you can use bonelesschicken thighsand chicken breasts for this recipe. Boneless chicken will cook faster than bone-in chicken, so be sure to check the internal temperatures with an instant-read thermometer. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 to 12 minutes, depending on the thickness.
Jerk chicken is delicious paired withrice and peas,fried plantains,cassava cakes,red pea soupandcallaloo. On the grill, you can makegrilled sweet potatoes,grilled cornorgrilled pineappleas an easy side dish to balance the heat.
Jerk is a style of cooking in Jamaica that uses a seasoning or marinade with Scotch bonnet chile peppers and allspice, among other ingredients. Here, we use scallions, white onion, Scotch bonnet chile peppers, lime juice, brown sugar, allspice, cinnamon, nutmeg and thyme for the flavorful marinade.
EatingWell Magazine, January/February 2010
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