Grilled jerk chicken legs
Votes: 1
Time: 8 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 295, total fat 21 G., saturated fats 3 G., proteins 15 G., carbohydrates 12 G., fiber 2 G., cholesterol 71 mg, sodium 669 mg, sugar 8 G.
Calories 295, total fat 21 G., saturated fats 3 G., proteins 15 G., carbohydrates 12 G., fiber 2 G., cholesterol 71 mg, sodium 669 mg, sugar 8 G.
Hot habanero peppers, thyme, allspice, cloves, and charcoal grilling imbue the chicken with the delicious jerk flavor and aroma that's so famous in Caribbean cuisine. Marinate the chicken legs overnight and grill them the next day. They'll be incredibly juicy and flavorful, and for a fuller flavor, spritz the finished legs with lime juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 habanero or Scotch bonnet pepper, cut into 6-8 pieces (optional)
- 3 green onions, coarsely chopped
- 10 sprigs of fresh thyme
- 1/4 cup vegetable oil, plus extra for greasing the grill grate
- 2 tablespoons light brown sugar
- 2 tablespoons distilled white vinegar
- 0.5 tsp ground allspice
- 0.5 tsp ground cloves
- 8 skinless chicken drumsticks (about 1 kg)
- Lime wedges for serving
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Cooking the dish according to the recipe:
- Combine the chili pepper, green onions, thyme, vegetable oil, brown sugar, vinegar, allspice, and cloves in a large bowl and stir until the sugar dissolves. Add 1.5 teaspoons of salt and a few grinds of black pepper. Add the chicken and massage the marinade into the meat for 1-2 minutes. Cover and refrigerate for at least 8 hours or overnight.
- Preheat the grill to medium heat. Brush the grates with vegetable oil. Remove the chicken from the marinade, shaking off any large pieces of chili and green onion. Season with salt and pepper. Grill, covered, turning frequently, until the chicken is browned and cooked through, 20-25 minutes. Serve with lime wedges.
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