Backyard Jerk Chicken

Name: Backyard Jerk Chicken
Prep time: 40 min
Total time: 60 min
Ingredients: 1 Scotch bonnet or habanero chile, stemmed; 1 bunch scallions, cut into pieces; 2 cloves garlic, smashed and peeled; 1.5 teaspoons dried thyme; 2 tablespoons packed dark-brown sugar; 1 tablespoon ground allspice; 2 tablespoons low-sodium soy sauce; 2 tablespoons lime juice; 2 tablespoons vegetable oil, plus more for grill; 3 1/2 to 4 pounds chicken pieces; Salt and pepper

3.6

(87)

2 Reviews

By

Martha Stewart

Updated on October 3, 2019

Prep Time:

40 mins

Total Time:

1 hr

Servings:

4

Invite the neighbors over for a backyard barbecue featuring jerk chicken that gets its spicy flavor from an easy marinade that includes allspice, garlic, and spicy peppers. It's also delicious with skirt steak or pork chops.

Ingredients

1 Scotch bonnet or habanero chile, stemmed
1 bunch scallions, cut into pieces
2 cloves garlic, smashed and peeled
1 ½ teaspoons dried thyme
2 tablespoons packed dark-brown sugar
1 tablespoon ground allspice
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil, plus more for grill
3 1/2 to 4 pounds chicken pieces
Salt and pepper

Directions

In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).
Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.