Less Spicy Jerk Chicken
We've turned down the heat on this fiery-hot Jamaican dish but left all of the warm, aromatic flavors. The classic version calls for a load of tastebud-burning habanero chili peppers; we've replaced the habaneros with a more subdued jalapeño. You can also use this marinade on a burger or pork shoulder.
PREP TIME: 15 minutes
COOK TIME: 25 minutes
For the marinade:
1 small white onion, chopped
4 green onions, root ends removed and coarsely chopped
4 cloves garlic, chopped
2 jalapeño peppers, stemmed, seeded and chopped (leave the seeds in if you want more spice)
3/4 cup white wine or cider vinegar
3/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons dark rum (optional)
1 1/2 tablespoons ground allspice
1 1/2 tablespoons ground cinnamon
1 tablespoon salt
For the chicken:
8-10 bone-in, skin on chicken thighs or drumsticks (or a combination)
Combine all marinade ingredients in a food processor and blend until the mixture forms a semi-smooth paste.
In a resealable plastic bag, add chicken pieces and marinade and toss well to combine. Seal the bag and let rest in the refrigerator for at least 8 hours and up to overnight.
Preheat your grill to medium-high. Cook chicken pieces for 20-25 minutes, flipping once about halfway through. The juices should run clear when the chicken is pierced with a fork. Serve immediately.