Jerk Chicken

Yield: 8 chicken legs or 8 chicken thighs
Time: Active: 45 minutes   Inactive: 6-24 hours of marinating

Ingredients:
Jerk marinade ingredients:
2 scallions, whites and greens, chopped
1 tablespoon garlic, chopped
1 small red onion, chopped
2 fresh Scotch bonnet or habanero chili, OR 4-5 Jalapeno chili, stemmed and seeded
3 tablespoons lemon juice, freshly squeezed
1 tablespoon light soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon table salt
½ tablespoon packed brown sugar
½ tablespoon fresh thyme leaves
1 teaspoon ground allspice
1 teaspoon ground black pepper
½ teaspoon freshly grated nutmeg
¼ teaspoon cinnamon
Chicken:
8 skinless, bone in chicken legs (drumsticks) (See note)

Notes:

• This is a versatile marinade that can be used on other meats, fish and even paneer and vegetables.
• You can use bone in, skinless chicken thighs instead of the chicken legs. Cooking times will vary.
• If you do not have a grill pan, just use a non-stick pan for searing the chicken legs.
• Tradiotnal jerk chicken is barbequed on a wooden chips or a charcoal grill. If you have access to one, it’s the best way to cook the chicken.
• I love serving this chicken with some sweet grilled pineapple. It is the perfect pairing and cuts the heat of the heavily spiced chicken.

Method:

1. In small blender, blend together all the marinade ingredients until they form a smooth paste. Taste the marinade and adjust any flavour per your taste.
2. Use a knife and score the chicken for better penetration of the marinade. Now place the chicken and the marinade in a sealable plastic bag. Seal bag, pressing out excess air, and shake and massage the bag from the outside thoroughly. Ensure that all the chicken pieces are well marinated.
3. Place the bag in the fridge and let the chicken marinate for minimum 6 hours and maximum 24 hours.
4. Remove the chicken 20 minutes before cooking from the refrigerator. Let it come to room temperature.
5. Pre-Heat the oven to 180 degree C (350 degree F).
6. Heat a stove-top grill pan to medium-high. Place the chicken legs on the pan and let sear for about 4 minutes on each side. You want the outside to get nice grill marks, but not cook the inside.
7. Transfer the chicken legs to a foil lined baking tray. Seal them in foil to avoid losing moisture while cooking. Bake for 20-25 minutes, or until the juices run clear and the chicken is no longer pink ion the inside.
8. Serve warm and pair with grilled pineapple slices.