Miss Ollie's Jerk Chicken
A flavorful Jamaican jerk chicken recipe featuring a spicy marinade made with Scotch bonnet peppers, aromatics, and warm spices. The chicken is marinated overnight and grilled to perfection for an authentic Caribbean taste.
Ingredients
- •1 bunch chives
- •6 whole Scotch bonnet chiles
- •5 cloves garlic
- •¾ cup malt vinegar
- •¾ cup soy sauce
- •2 tablespoons Jamaican rum
- •2 tablespoons kosher salt
- •2½ teaspoons ground allspice
- •1½ teaspoons ground nutmeg
- •¾ teaspoon ground cloves
- •8 pieces chicken legs
- •2 tablespoons vegetable oil
Cooking Instructions
- 1.
Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
120 min
- 2.
Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
30 min
- 3.
Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
35 min
- 4.
Transfer chicken to a platter and let rest 10 minutes before serving.
10 min
