Al Roker's Jamaican Jerk Chicken
Chicken, Dinner
Ingredients
Components
Jerk Seasoning
Precooked Chicken Legs
1/4 cup pineapple juice
4 scallions, white and green parts chopped
3 cloves garlic, peeled and chopped
2 Tbsp. Carribean-style hot sauce made with habanero or Scotch bonnet peppers
1 Tbsp. packed dark brown sugar
1 tsp. coarse salt
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. dried thyme
Directions
Rinse chicken under cold running water and pat very dry with paper towels. Rub chicken pieces all over with jerk seasoning. Place into ziplock bag and refrigerate for at least 4 and up to 12 hours. Let sit at room temperature for 20 minutes before grilling.
Precook chicken legs in a 350 oven for 1 hour.
Prepare grill for indirect grilling over medium heat. Put thighs and legs the grill first, and 10 minutes later add breasts and wings. Grill chicken to crispen, turning once, for 30 minutes or until juices run clear.
In small bowl, whisk together all ingredients. Makes about 1 cup, enough for 2 lbs. of chicken.