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Jerk-Spiced Grilled Chicken

Celebrate the unique tastes that Jamaican jerk food has to offer with this easy-to-prepare Jerk-Spiced Grilled Chicken. Spicy, sweet, and enticing, it’s a festival of flavors all in one bite.

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Ingredients

PURÉE

PIERCE:

For added flavor, set a smoker box filled with hickory or apple chips on the grill and let them burn while the chicken cooks.

Instructions

Purée chiles, garlic, scallions, onion, ginger, lime juice, oil, brown sugar, thyme, allspice, salt, and pepper in a food processor.

Pierce hindquarters with a knife and place in a large dish. Coat hindquarters with scallion purée and cover with plastic wrap; chill 2 hours or up to one day.

Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 400°.

Grill hindquarters, skin side up, indirectly (unlit side), covered, 25 minutes. Rotate hindquarters to evenly cook, and grill until a thermometer inserted in the thickest part but not touching bone registers 165°, 20 minutes more.

To avoid unwanted skin contact, wear gloves, and use a ¼ teaspoon measure to remove chile seeds.

To avoid unwanted skin contact, wear gloves, and use a ¼ teaspoon measure to remove chile seeds.

Piercing the chicken with a knife allows the marinade to more easily penetrate into the meat.

Piercing the chicken with a knife allows the marinade to more easily penetrate into the meat.

Nutritional Facts

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