No-Fuss Jerk Chicken

Name: No-Fuss Jerk Chicken
Total time: 1 min
Ingredients: 2 tablespoons allspice berries; 1 tablespoon thyme leaves; 4 garlic cloves; 2 Scotch bonnet or habanero chiles, halved, stems removed; 6 scallions, roughly chopped; 1 tablespoon black peppercorns; 1 1/2 teaspoons salt; 1/2 teaspoon grated nutmeg; 1/2 teaspoon cinnamon; 1 2-inch piece ginger, thickly sliced; 2 tablespoons soy sauce, optional; Juice of 2 large limes (about 4 tablespoons); 6 large chicken legs, leg and thigh attached

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Total: 1 hours, 15 minutes

Servings: 6

Cost: $5.81 /serving

Author : David Tanis

chicken legs lime juice spices

Instructions

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Step 1

Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.

Step 2

Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.

Step 3

Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.

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