Jamaican jerk chicken from The Best of Fine Cooking: 101 Delicious Chicken Recipes (page 58)

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Notes about this recipe

  • Eat Your Books

    Can substitute habaneros for Scotch bonnet chiles.

  • Aggie92 on July 18, 2015

    WOW, this is so good! Used serrano chiles to keep the heat level a little more moderate since we were serving this at my husband's office barbecue and didn't want to cause anyone distress that isn't a fan of super spicy food. The serranos added a nice moderate level of heat. This made enough marinade for two family packs of chicken (we used thighs and drumsticks). Recipe says to marinade for 1 hour, but I did it for more like 4-5 hours. Watch the heat of the grill too as the marinade makes the chicken burn easily. We kept the grill temperature around 350 and had beautifully grilled chicken.

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