Grilling: Jerk Chicken for Columbus Day

Name: Grilling: Jerk Chicken for Columbus Day
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Central American, Caribbean
Ingredients: 2 teaspoons black pepper; 1 Tbsp packed brown sugar; 2 chickens, quartered; 4 to 5 fresh Scotch bonnet or habanero chiles, stemmed and seeded; 1 teaspoons cinnamon; 1 Tbsp fresh thyme leaves; 4 larges garlic cloves, peeled; 2 teaspoons ground allspice; 59 milliliters fresh lime juice; 1 teaspoons freshly grated nutmeg; 3 Tbsps olive oil; 1 small onion, roughly chopped; 2 Tbsps salt; 3 scallions, roughly chopped; 2 Tbsps soy sauce

The recipe Grilling: Jerk Chicken for Columbus Day is ready in approximately 45 minutes and is definitely a great gluten free and dairy free option for lovers of Central American food. This recipe makes 8 servings with 80 calories, 1g of protein, and 6g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have garlic cloves, thyme leaves, lime juice, and a few other ingredients on hand, you can make it.

Instructions

Place all the marinade ingredients into the workbowl of a food processor and process until smooth.

Ingredients you will need

Marinade

Equipment you will use

Food Processor

Place the chicken quarters into 2 large Ziploc bags and pour 1/2 of the marinade into each bag. Seal bags, pressing out as much air as possible and refrigerate overnight to 24 hours.

Ingredients you will need

Chicken Leg Quarters

Marinade

Equipment you will use

Ziploc Bags

Remove chicken from the refrigerator and allow to come to room temperature while starting the fire. Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Scrub and oil the cooking grate.

Ingredients you will need

Whole Chicken

Cooking Oil

Place chicken pieces on the hot side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to the cool side of the grill and cover. Continue to cook until chicken is cooked through, another 20-30 minutes.

Ingredients you will need

Chicken Pieces

Whole Chicken

Equipment you will use

Grill

Remove from grill, allow to cool for 5 minutes, and serve.

Equipment you will use

Grill

Equipment

Food Processor

Ziploc Bags

Grill

Ingredients

Servings:

2teaspoons

black pepper 1Tbsp

packed brown sugar 2

chickens, quartered 4

to 5 fresh Scotch bonnet or habanero chiles, stemmed and seeded 1teaspoons

cinnamon 1Tbsp

fresh thyme leaves 4larges

garlic cloves, peeled 2teaspoons

ground allspice 59milliliters

fresh lime juice 1teaspoons

freshly grated nutmeg 3Tbsps

olive oil 1small

onion, roughly chopped 2Tbsps

salt 3

scallions, roughly chopped 2Tbsps

soy sauce

Recommended wine: Gewurztraminer, Pinot Gris, Riesling

Caribbean on the menu? Try pairing with Gewurztraminer, Pinot Gris, and Riesling. You'll want to opt for wines with a bit of sweetness when dealing with spicy Caribbean dishes. Serve these wines chilled so they're even more refreshing. One wine you could try is Domaine Weinbach Cuvee Theo Gewurztraminer. It has 4.6 out of 5 stars and a bottle costs about 29 dollars.