4.7 – 3 reviews • Main Dish
| Level: |
Easy |
| Total: |
4 hr 10 min |
| Active: |
40 min |
| Yield: |
6 to 8 servings |
Ingredients
- 5 to 6 chicken leg quarters
- Lime juice and vinegar, for washing the chicken
- 4 habanero peppers
- 3 cloves garlic
- 2 green onions
- 2 jalapeño peppers
- 1/2 yellow onion
- 2 ounces chopped fresh ginger
- 2 ounces fresh thyme
- 1 ounce pimiento seeds
- 1 ounce ground black pepper
- 1 ounce garlic powder
- 1 ounce onion powder
- 1/2 cup Reggae Medley Seasoning, recipe follows
- 2 ounces seasoning salt
- 1.5 ounces poultry seasoning
- 1 ounce ground allspice
Instructions
- Wash the chicken with the lime juice and vinegar. Blend the habaneros, garlic, green onions, jalapeños, yellow onion, ginger, thyme and pimiento seeds together with 3 ounces water in a food processor or blender to create a spicy jerk paste. Sprinkle the black pepper and garlic and onion powders on the chicken, then rub with the jerk paste. Rub the chicken and seasonings together really well, up under the skin and between the bones. Refrigerate for at least 3 hours or up to 24 hours.
- Preheat a grill for cooking at 350 degrees F.
- Place the chicken on the grill and cook, 20 minutes on each side.
- Stir together the seasoning salt, poultry seasoning and allspice in a jar. Keep covered with an airtight lid.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
596 |
| Total Fat |
39 g |
| Saturated Fat |
11 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
6 g |
| Sugar |
3 g |
| Protein |
42 g |
| Cholesterol |
220 mg |
| Sodium |
800 mg |
