Carnival Jerk-Spiced Grilled Chicken
Smoky, charred chicken marinated in a fiery blend of scotch bonnet, allspice, and thyme, grilled over open coals at Carnival food stalls. It's bold, smoky street fare eaten on the go during festival season.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 400 kcal
Equipment
- •Charcoal grill
- •Tongs
- •Basting brush
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 26
- carbs
- 8
- protein
- 34
- calories
- 400
Instructions
- 1
Blend the scotch bonnet, scallion, garlic, ginger, allspice, thyme, brown sugar, soy sauce, lime juice, and oil until smooth.
- 2
Cut shallow slits across the chicken pieces. Rub the marinade all over to coat them thoroughly.
- 3
Cover the chicken and let it soak in the refrigerator for at least 4 hours, ideally overnight.
- 4
Set up your charcoal grill with a hot direct side and a cooler indirect side.
- 5
Place the chicken on the cooler indirect side. Cover and cook for 20-25 minutes, flipping occasionally.
- 6
Move the chicken to the hot direct side for the last 5-10 minutes. Turn often to get char marks without burning.
- 7
Check the thickest part of the meat with a thermometer to make sure it reaches 165°F.
- 8
Let the chicken rest for 5 minutes, then serve it hot.
Chef's tips
Marinate the chicken overnight for the best flavor. Cook over indirect heat first, then finish over direct coals for a tasty char.
Storage
Refrigerate up to 3 days.
Reheating
Reheat in a covered skillet over low heat or in a 350°F oven until warmed through.
Common mistakes to avoid
- •Grilling over high heat the whole time, which burns the sugars in the marinade
- •Not marinating long enough, which leaves the inside of the meat with little flavor
Serving suggestions
Cooked Carnival Jerk-Spiced Grilled Chicken?
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