Easy Jerk Chicken

Traditional "jerk" preparations, a Jamaican specialty, depend on long, slow cooking to let the spicy complexity of the seasoning mixture permeate the meat. Our version cooks quickly on the grill or under the broiler, relying instead on extended marinating to flavor the chicken.

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Servings 6

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ingredients 9
Prep Time 15 min
Total Time 24 hr 55 min

Ingredients

MARINADE

1/2: cup chopped onion

1/3: cup firmly packed brown sugar

2: jalapeño chiles, seeded, chopped

2: garlic cloves, minced

1: tablespoon apple pie spice

1/2: cup red wine vinegar

1/3: cup olive oil

1: teaspoon hot pepper sauce

CHICKEN

3: to 3 1/2 lb. cut-up frying chicken, skin removed

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Directions

1 GRILL DIRECTIONS: In ungreased 12x8-inch (2-quart) baking dish or resealable food storage plastic bag, combine all marinade ingredients; blend well. Add chicken; turn to coat. Cover dish or seal bag. Refrigerate at least 24 hours, turning occasionally.
2 Heat half of gas grill to medium heat, or place charcoal along 1 side of charcoal grill and heat until coals are hot. Lightly oil unheated side of grill rack.
3 When ready to grill, remove chicken from marinade; reserve marinade. Place chicken pieces on oiled grill. Cover grill; cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, brushing chicken with marinade and turning twice during cooking. Discard any remaining marinade.