Jerk Chicken Legs
Allow about 50 minutes for this Caribbean recipe, which makes 4 servings. Chicken leg quarters, Scotch bonnet peppers and green onions carry the flavour. The cooking is mostly grilling and blending. With 36 g of protein per serving (about 420 calories), it is a filling option.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
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Ingredients
For 4 servings
- 4chicken leg quarters
- 2Scotch bonnet peppers
- 4 stalksgreen onions
- 30 mlsoy sauce
- 30 mllime juice
- 1 tbspallspice
- 6 sprigsfresh thyme
- 1 tbspbrown sugar
- 4 clovesgarlic
Instructions
- Blend Scotch bonnet peppers, Green onions, Garlic cloves, Fresh thyme, Allspice, Brown sugar, Soy sauce, and Lime juice into a smooth jerk paste.
- Score Chicken leg quarters deeply with a knife. Rub jerk paste all over and into the cuts. Marinate for at least 4 hours or overnight.
- Set up grill for indirect heat at 175°C (350°F). Place chicken on indirect side, close lid, and cook for 30-35 minutes, turning once.
- Move chicken to direct heat for the final 5 minutes, turning frequently to char the skin without burning. Internal temperature should reach 75°C.
- Rest for 5 minutes before serving with rice and peas or grilled pineapple.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 36 g
- Fat
- 26 g
- Carbs
- 10 g
Approximate values for one serving.
About this recipe
- Cuisine: Caribbean
- In cookbook: Grilling & BBQ
