10 min
PREP TIME
50 min
COOK TIME
226
CALORIES
9
INGREDIENTS
INGREDIENTS 6 SERVINGS
- 1 1/4 cup (300 milliliters) sliced green ionion
- 1/3 cup (75 milliliters) soy sauce
- 1/4 cup (60 milliliters) fresh lime juice
- 3 tablespoons (45 milliliters) brown sugar
- 2 tablespoon (30 milliliters) Jamaican Jerk Seasoning
- 4 large cloves fresh garlic
- 1 tablespoon (15 milliliters) grated fresh ginger
-
1/2
fresh habanero pepper
, (optional)
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Substitution Available
- Scotch bonnet pepper
- 2 pounds (1 kilogram) bone-in chicken thighs and legs
Preparation
- 1 Place green onions, soy sauce, lime juice, brown sugar, Jerk Seasoning, garlic, ginger and habanero pepper in blender container. Cover. Blend until smooth. Reserve 1/2 cup (125ml) of the marinade for basting.
- 2 Place chicken in large glass dish. Add remaining marinade to dish; turning chicken to coat. Refrigerate at least 4 hours or up to overnight. Remove chicken from marinade; discard any remaining marinade.
- 3 Prepare grill for indirect medium-high heat. Place chicken on unlit side of grill. Grill 45 to 50 minutes or until cooked through (internal temperature reaches 165°F/74°C), turning every 15 minutes and basting with reserved marinade. Transfer chicken, skin side down, to lit side of the grill. Grill 3 to 5 minutes until skin is lightly browned and crisped. Let rest 5 minutes before serving.
