Jamaican Jerk Chicken

Recipe View In a medium bowl, submerge the chicken pieces in water and lime juice. This brine helps to tenderize the chicken and infuse it with a bright citrus flavor. Set aside to rest for 15 minutes.

Recipe View Prepare the jerk marinade by combining the vegetable oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender. Blend until well combined. (2 minutes)

Recipe View Add the chopped onions, green onions, habanero peppers, and garlic to the blender. Pulse until the mixture is coarsely blended but not completely smooth. A little texture is desired for authentic jerk flavor. (3 minutes)

Recipe View Pour most of the jerk marinade over the chicken in the bowl, reserving about 1/4 cup for basting later. Ensure the chicken is thoroughly coated in the marinade. (2 minutes)

Recipe View Cover the bowl tightly with plastic wrap or transfer the chicken to a resealable bag. Marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. (2 hours or more)

Recipe View When ready to cook, preheat an outdoor grill to medium heat. Lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View Carefully arrange the marinated chicken pieces on the preheated grill. Cook slowly, turning frequently and basting with the reserved marinade, until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165 degrees F (74 degrees C) when measured with an instant-read thermometer. (15-20 minutes)