Jamaican Jerk Chicken Legs

 

Jamaican Jerk Chicken Legs
583 kcal

(0)

Difficulty:easy
Preparation:15 min
Ready in:537 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
583
29%
Protein
51 g
102%
Fat
34 g
43%
Added Sugar
6 g
7%
Carbohydrates
18 g
7%
Roughage
2 g
-
Saturates
6 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

½ cupsCanola oil
½ cupsLime juice
4 tablespoonsbrown sugar
2 tablespoonsapple cider vinegar
2 tablespoonsdried thyme
2 tablespoonssoy sauce
1 tablespoonground allspice
2 teaspoonsground cinnamon
6 clovesgarlic peeled
6habanero Chili stemmed and seeded
8scallions washed and roughly chopped
2shallots peeled and roughly chopped
1 piecefresh Ginger root about 1-inch; peeled and roughly chopped
coarse salt to taste
freshly ground Black pepper to taste
6large Chicken legs skin intact
Oil to brush grill grate

Directions

1 In the bowl of a food processor, combine all ingredients except the chicken legs. Pulse until mixture is smooth. Rinse the chicken under cold running water and pat dry with paper towels. Separate the chicken leg from the thigh, using a sharp knife. Place the chicken in a 9 x 13-inch baking dish. Pour the marinade mixture over the chicken. Using your clean fingers, massage the marinade into the chicken, making sure to push some up under the skin. Cover chicken with plastic wrap and refrigerate for at least 8 hours or overnight.
2 Set the grill up for direct grilling and preheat to medium-high. Brush the grill grate with oil.
3 Place the chicken on the grill and cook, turning occasionally, until the chickens browns on all sides, about 10 to 12 minutes. Transfer chicken pieces to indirect heat and continue cooking, turning occasionally, until chicken is cooked through, about 30 minutes. Transfer chicken to serving platter. Serve.
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