BBQ Jerk Chicken

Makes 6 servings. 

INGREDIENTS:

1/2 cup - Shallot (roughly chopped)

3 stalks - Green Onion (chopped)

3 - Habanero Pepper (roughly chopped)

3 tbsp - Jerk Seasoning

3 tbsp - Tamari

1 tbsp - Avocado Oil

2 tbsp - Water

2 1/2 lbs - Chicken Leg, Bone-In (skin on, thighs and legs separated)

METHOD:

1. In a blender or food processor add the shallot, green onion, habanero, jerk seasoning, tamari, avocado oil and water. Blend until smooth.
2. In a baking dish or large bowl, add the chicken and then pour the marinade on top, ensuring all pieces are coated well. Store in the fridge overnight, up to 18 hours.
3. When ready to grill, remove the chicken and blot off excess marinade from the chicken and let it sit at room temperature for about 15 to 20 minutes.
4. Preheat the grill over medium heat and oil the grill if necessary. Grill the chicken, turning occasionally, until well browned and cooked through about 35 to 40 minutes. Brush with any remaining marinade while cooking during the last 5 to 10 minutes. Transfer the chicken to a platter and let rest for 5 to 10 minutes. Serve and enjoy!

NOTES:

• Leftovers

  Refrigerate in an airtight container for up to three days.

• Serving Size

  One serving is equal to 1 to 2 pieces of chicken.

• No Habanero Pepper

  Use scotch bonnet peppers instead. Remove the seeds for less heat.

• More Flavor

  Use Chinese Five Spice Powder in addition to the jerk seasoning. Add salt and pepper to taste.