271 Francisco Block Party Jerk Chicken


Jerk Marinade:

1/2 of 1 nutmeg
1 cinnamon stick
1 Tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice berries
1 teaspoon whole black peppercorns
1 bunch scallions, chopped
1 large onion, roughly chop
2 to 3 Scotch Bonnet peppers
10 sprigs thyme, leaves picked
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup soy sauce
1/2 cup raw sugar
12 chicken legs
1 Tablespoon kosher salt


Prepare Spices: Toast the nutmeg, cinnamon, coriander, cloves, allspice and peppercorns in a dry sauté pan over medium heat, about 1-2 minutes. Once aromatic, transfer the spices into a spice grinder and grind into a powder. Transfer ground spices into a large bowl.

Make Marinade: To the bowl of a food processor, add the scallions, onion, Scotch Bonnets, thyme and garlic. Puree until smooth. Transfer puree into the bowl of spices. Add the lime juice or vinegar, soy sauce and sugar and stir well to combine. Rub the salt into the chicken legs and let marinate 2 hours to overnight in the refrigerator.

Cook Chicken: Preheat oven to 350F. Remove the chicken from the marinade and place onto a sheet pan. Bake for 35 minutes. Meanwhile, heat a grill or grill pan over high heat. Transfer the chicken on to the hot grill And continue to cook until charred and crisp.

Recipe created by Parties That Cook®


Serves 12