Spicy Jerk Chicken Recipe Video

This spicy dish packs a punch, but if you really want to turn up the heat, use habanero peppers instead of jalapenos.

Summary

Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
TasteMethod
Main IngredientHealthy,

Ingredients

 Apple cider vinegar1⁄4 Cup (4 tbs)
 Dark rum1⁄3 Cup (5.33 tbs)
 Brown sugar1⁄3 Cup (5.33 tbs)
 Lime juice1⁄2 Cup (8 tbs)
 Lemon juice1⁄2 Cup (8 tbs)
 Vidalia onion1 , chopped
 Pickapeppa sauce1 Tablespoon
 Thyme1⁄2 Tablespoon
 Salt To Taste
 Pepper To Taste
 All spice1 Tablespoon
 Spice blend1 Tablespoon (8Th Wonder)
 Ground cloves1 Teaspoon
 Ground cinnamon1 Teaspoon
 Pineapple1⁄2 , chopped
 Garlic4 Clove (20 gm), diced
 Jalapeno peppers4 , diced
 Cayenne pepper2 , diced
 Extra virgin olive oil4 Tablespoon
 Bone-in, skin-on chicken5 Pound

Nutrition Facts

Serving size

Calories 1353 Calories from Fat 583

% Daily Value*

Total Fat 65 g99.5%

Saturated Fat 14.5 g72.5%

Trans Fat 0 g

Cholesterol 300 mg

Sodium 1877.1 mg78.2%

Total Carbohydrates 81 g26.9%

Dietary Fiber 13.6 g54.4%

Sugars 44.4 g

Protein 108 g215%

Vitamin A 195% Vitamin C 204.4%

Calcium 17.7% Iron 17.3%

*Based on a 2000 Calorie diet

Directions

If you're using any whole fresh spices (such as allspice, cloves or cinnamon), place in a coffee grinder and process.
Then, combine all ingredients except chicken in a large mixing bowl and mix well. You could also put everything in a food processor and blend to make a paste, but I like to dice everything up for a chunkier sauce.
Place chicken in a large dish and cover with the spice mixture. Tuck some of the mixture under the skin for extra flavor. Cover dish and let chicken sit overnight or for 24 to 48 hours -- the longer you leave it, the more flavor will soak into the chicken.
Remove the chicken and place on the grill, skin side down, over direct heat. Cook 3-5 minutes, then turn and cook 3-5 minutes on the other side. Then, move chicken to indirect heat for 45 minutes to one hour over a drip pan. Cook until the internal temperature of the chicken reaches 165 degrees.
Place leftover marinade from chicken pan in a small pot. Bring to a boil, and cook until it reduces and begins to caramelize. Pour over the grilled chicken. Serve hot.Please see video .

Editors Review

An indulgent meal for the happy family! This jerk chicken is packed with a spicy punch! Coated with the spices to bring to out all the flavors! Ken in this video grills the chicken to a spicy finish!
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