MAGGI Juicy Jamaican Jerk Chicken

Prep time:
15
 mins.
4 lbs (2 kg) mix of chicken legs and thighs
8 green onions, chopped
4 cloves garlic
2 Scotch bonnet peppers
1 white onion, roughly chopped
1/4 cup (60 mL) roughly chopped peeled fresh gingerroot
2 tbsp (30 mL) ground allspice
2 tbsp (30 mL) ground cumin
2 tbsp (30 mL) chopped fresh thyme
1 tbsp (15 mL) Chinese five-spice powder
1 tbsp (15 mL) ground nutmeg
1 tbsp (15 mL) black pepper
2 tsp (10 mL) ground cinnamon
1 pkg (34 g) MAGGI So Juicy – Mixed Herbs
1/3 cup (75 mL) dark soy sauce
2 tbsp (30 mL) vegetable oil
3 tbsp (45 mL) packed chopped cilantro

Instructions

In large resealable container, arrange chicken.

To blender, add green onions, garlic, Scotch bonnet peppers, white onion, ginger, allspice, cumin, thyme, Chinese five-spice powder, nutmeg, pepper and cinnamon. Add MAGGI So Juicy Mixed Herbs, soy sauce and oil. Blend until mixture is smooth and combined.

Pour half the jerk mixture over chicken and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight. (Refrigerate remaining jerk mixture until ready to use.)

Preheat grill to medium heat; grease grates well

Grill chicken (discard marinade), turning occasionally and basting with reserved jerk mixture, for 35 to 45 minutes or until chicken is well-marked and cooked through, and an instant-read thermometer registers 170°F when inserted into thickest part of chicken thigh and leg

Transfer to serving dish and garnish with cilantro

TIPS

Tip 2

Serve Jerk chicken with traditional Caribbean-style rice and peas, fried plantains, coleslaw or callaloo

See Nutrition Information