Hot off the grill and served over a mound of crisp, refreshing slaw, this jerk chicken is the perfect combination of Heat and Flavor.
| Prep Time | 15-20 Minutes |
| Cook Time | 1 Hour |
| Servings |
4 People
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Ingredients
- 4 ea Chicken Second Joints
- 1 bundle Green Onions
- 8 ea garlic cloves
- 1 ea Thumbof Fresh Ginger
- 4 ea Sprigs of Cilantro
- 2 ea Habanero or Scotch Bonnet Peppers
- 4 ea sprigs of thyme
- 1 ea lime
- 1 Tbsp Allspice
- 1 tsp Cinnamon
- 1 tsp cumin
- 1 tsp Nutmeg
- water (as needed)
Slaw
- 3 cups Green Cabbage
- 1.5 cups red cabbage
- 1 ea Carrot
- .25 cup apple cider vinegar
- .5 tsp Sugar or Honey
Ingredients
Slaw
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Instructions
- Combine all fresh jerk spice ingredients in food processor and blend.
- Add all dry spice ingredients in processor and pulse to combine. Add a little water if needed to form a loose, somewhat liquid paste consistency.
- Prep chicken leg quarters (drumstick & thigh combined) by trimming all excess fat and “jerking” by poking holes through skin and into flesh with a heavy fork. Place prepared legs in glass dish, cover thoroughly with jerk freshly processed spice blend, cover with plastic wrap and store in refrigerator for approx. 8 hours to marinate.
- On a clean, lightly oiled barbecue grill or hot smoker, place marinated chicken legs, skin side down, over very low heat. In a barbecue, add soaked wood chips occasionally and keep lid closed to retain smoke. If needed, position chicken just off of the direct heat. Add extra Jerk Spice marinade. Grill low and slow for at least one hour until chicken is thoroughly cooked and outer skin is at least partially blackened without being burnt.
- Serve over a bed of fresh and easy slaw made of two parts shredded raw green cabbage, one part shredded raw red cabbage and a half part grated carrot. Then toss with a splash of apple cider vinegar with a pinch or two of sugar, or half teaspoon of honey.
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