Jamaican Jerk Chicken

Today we're hitting the grill with this unbelievably good Jamaican Jerk Chicken recipe! I tweaked this Jamaican jerked chicken based on a recipe my wife brought home from Jamaica and it's truly amazing. If you don't like a strong allspice flavor, you can cut the amount of allspice in half and still have great results. Hope you enjoy it!

Jamaican Jerk Chicken

3 pounds chicken thighs, bone and skin on

Jerk Marinade:
6-8 green onions
1 tablespoon garlic-shallot puree (or fresh chopped garlic)
4 scotch bonnet or habanero peppers, stemmed and seeded
1/4 cup fresh lime juice
3 tablespoons olive oil
2 tablespoons soy sauce
2 fresh bay leaves
1 tablespoon fresh thyme leaves
1 tablespoon packed brown sugar
2 teaspoons black peppercorns
1 1/2 tablespoons salt
1/8-1/4 cup allspice berries (use smaller amount if you dont like allspice)
1/4 cup fresh sliced mango

Toast allspice berries in pan until fragrant. Blend Marinade ingredients together.

Coat chicken thighs with marinade mixture and refrigerate 2 hours or overnight, covered.

Cook chicken pieces on grill, turning frequently, until crispy and done - about 40-45 minutes or until the thickest piece reaches a temperature of 165 F.