Spicy Jerk Chicken

Serves: 4
Prep Time: 1 hour 30 min. - Overnight  Cook Time: 45 min.
Since I started cooking, the one thing I've worked so hard to do is find a great jerk chicken recipe.  Something that took me back to all the islands and places I've had it, something that made me feel like I was back there.  And like most projects in life, if you want something done, you have to do it yourself.  This is my simple Jerk recipe.  It took me over 10 years, you will only need about an hour.
Ingredients
  • 3 lbs. Whole Chicken Legs
  • Kosher Salt (Do Not Use Table Salt) to Taste
  • 2 Scotch Bonnet Chilies (remove the seeds, dice finely)
  • 3 Garlic Cloves
  • 2 Bay Leaves (crumbled up)
  • 1 Tsp. Ground Cloves
  • 1 Tsp. Cinnamon
  • 1 Tsp. Nutmeg
  • 2 Tsp. Allspice
  • 10 Sprigs of Thyme
  • 1 Tsp. Black Pepper
  • 2 Tsp. White Vinegar
  • 2 Tsp. Orange Juice
  • 3 Tsp. Lime Juice (From a Lime, not concentrate)
  • 3 Tsp. Brown Sugar
  • 2 Tbsp. Worcestershire Sauce
  • 2 Tbsp. Vegetable Oil
  • Vegetable Oil for searing

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Directions
  1. Prepare the marinade (should be a paste consistency), by combining all the ingredients except the Olive Oil reserved for searing, and Worcestershire Sauce.
  2. Score chicken legs, cutting no more than 1/4" into the flesh. This will help the marinade flavor the meat.
  3. Rub the paste into the chicken and allow it to sit for 1 hour to overnight.
  4. Preheat oven to 425°F
  5. Add Vegetable Oil to large, hot, Cast Iron Skillet.  Sear chicken skin side down until golden. Flip and repeat.
  6. Add Worcestershire Sauce and Cover with foil.  Place in oven and cook for 25 minutes.
  7. Check your coloring, if the chicken needs more color, remove the foil for the last five minutes.
  8. Garnish with any remaining Thyme sprigs and serve immediately with Coconut Rice.
Sulli Says: This method of cooking was great on a day that rained nonstop.  I couldn't get outside to fire up the grill, but it will be a summer time staple in my house.  If you're grilling, sear the chicken skin side down for 10 minutes at as close to 400°F as you can.  Then flip the chicken and cook on a low heat for 20-30 minutes until done. The marinade is also great for beef or pork too.  Add some to your favorite BBQ sauce and you've got a great addition too!


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