Skip to main content
Epicurious
Cookbooks

Jerk Chicken

Jerk seasoning is a fiery spice rub that originated on the Caribbean island of Jamaica. You can marinate the chicken overnight. Assemble the cucumber and watermelon salad while the chicken is grilling.

Recipe information

  • Yield

    serves 4

Ingredients

1 bunch scallions, trimmed and finely chopped (1 1/2 cups)
2 garlic cloves, finely chopped
1 jalapeño chile, finely chopped (ribs and seeds removed for less heat, if desired)
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon light-brown sugar
1 1/2 teaspoons ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Coarse salt
2 tablespoons water
8 pieces (drumsticks and thighs) bone-in, skin-on chicken (2 1/2 pounds)
Vegetable oil, for grill

Preparation

  1. Step 1

    In a blender, combine scallions, garlic, jalapeño, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and the water; blend until smooth. Reserve 1/4 cup for brushing.

    Step 2

    Place chicken in a shallow dish or a large resealable plastic bag; season all over with salt. Pour marinade over chicken; toss to coat. Cover (or seal); refrigerate, turning once or twice, at least 2 hours (or up to overnight; place bag on a plate in case of leaks).

    Step 3

    Heat grill to medium-high (see page 367 for instructions); lightly oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.

    Step 4

    Move chicken to a cooler part of the grill; brush with reserved marinade. Cover, and grill until chicken is cooked through, 10 to 15 minutes more. Serve immediately.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsJamaicanCaribbeanChicken DrumstickChickenPoultryChicken ThighScallionOnionRoot VegetableVegetableMainDinnerNut FreeDairy FreeGluten FreeGrillingBlenderKwanzaaJuneteenthCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.