Jerk Chicken Drums & Thighs
This Jamaican jerk chicken recipe is a spice lover’s dream. Want to make it your own? Simply adjust the amount of cayenne to control the spiciness.
Preparation
4 hours
Cooking
15 minutes
Serves
4
Ingredients
- <p>1 package Fresh From The Farm Boneless, Skinless Chicken Thighs</p>
- <p>1 package Fresh From The Farm Chicken Drumsticks</p>
- <p>2 teaspoons ground allspice</p>
- <p>1 1/2 teaspoons each dried thyme, brown sugar and black pepper</p>
- <p>1/2 teaspoon each cinnamon, cayenne pepper and salt</p>
- <p>3 cloves garlic, minced</p>
- <p>1 tablespoon lime juice</p>
- <p>1 tablespoon vegetable oil</p>
- <p>1 tablespoon sodium-reduced soy sauce</p>
- <p>2 green onions, finely chopped</p>
Directions
1In a small bowl, combine all ingredients except chicken.
2Toss marinade with chicken pieces in a large bowl then place in a resealable plastic bag; allow to marinate for at least 4 hours or overnight, massaging the bag occasionally.
3Grill chicken pieces over medium-high heat for about 15 minutes, turning once, until chicken is cooked through.
Chef’s Tips
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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