Jerk Chicken Legs
- For the marinade
- 4 shallots
- 4 Red chili peppers
- 3 garlic cloves
- 1 tablespoon finely chopped thyme
- 2 bay leaves
- 3 tablespoons allspice
- freshly ground peppers
- 4 large Chicken thigh
For the marinade: Peel and coarsely chop the shallots. Cut the chile peppers in half lengthwise, remove the ribs and seeds and finely chop. Peel and mince the garlic.
Toast the allspice berries in a dry skillet until fragrant and crush finely in a mortar. Puree all of the ingredients for the marinade together until smooth and season with salt and pepper.
Rinse the chicken legs, pat dry and place in a shallow dish. Pour about half of the marinade over the chicken, cover and refrigerate overnight.
Place the marinated chicken legs on a grill preheated to medium heat and cook for 30-35 minutes, until the internal temperature reaches 75°C (approximately 165°F).
Combine the remaining marinade with about 350 ml (approximately 1 1/2 cups) of water in a saucepan and bring to a boil. Mix the cornstarch with a bit of water until smooth and stir into the sauce along with the grated ginger. Simmer until thickened and serve alongside the grilled chicken legs.