Miss Ollie'S Jerk Chicken Recipe

Name: Miss Ollie'S Jerk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch chives, cut into 1-inch pieces; 4-8 Scotch bonnet chiles or habanero chiles; 5 garlic cloves, crushed; 3/4 cup malt vinegar; 3/4 cup soy sauce; 2 tablespoons Jamaican rum; 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt; 2 1/2 teaspoons ground allspice; 1 1/2 teaspoons ground nutmeg; 3/4 teaspoon ground cloves; 8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry; Vegetable oil (for grill)

Servings: persons

1 bunch chives, cut into 1-inch pieces
4-8 Scotch bonnet chiles or habanero chiles
5 garlic cloves, crushed
3/4 cup malt vinegar
3/4 cup soy sauce
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
Vegetable oil (for grill)

1
Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
2
Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
3
Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165u00b0F, 20-25 minutes longer.
4
Transfer chicken to a platter and let rest 10 minutes before serving.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch chives, cut into 1-inch pieces, 4-8 Scotch bonnet chiles or habanero chiles, 5 garlic cloves, crushed, 3/4 cup malt vinegar, and more.

Yes, Miss Ollie'S Jerk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miss Ollie'S Jerk Chicken

How did you like this recipe?

Frequently Asked Questions