Jerk Marinated Chicken Legs

Char-grilled chicken drumsticks and thighs garnished with sliced green onions.

Jerk Marinated Chicken Legs

These Jerk Marinated Chicken Legs bring the Caribbean to your backyard with an easy recipe that helps you deliver authentic Jamaican flavor.

Prep Time5

Cook Time40

Marinating Time4

Total Time4 45

Course: Main Course, Main Dish, Marinade, Seasonings

Cuisine: Caribbean, Jamaican

Keyword: Jerk Marinated Chicken Legs

Servings: people

Author: Susie Bulloch

Ingredients

4 pounds chicken quarters or legs and thighs, bone-in and skin-on

Jerk Marinade

1 cup green onions
2 scotch bonnet peppers or habanero peppers, stems removed
1 1-inch knob fresh ginger peeled
3 cloves garlic
¼ cup homemade jerk seasoning link in notes section
¼ cup white vinegar
3 Tablespoons olive oil

Instructions

Make the marinade. Add all the ingredients for your jerk marinade to a blender jar or food processor. Make sure to peel your ginger and remove the stems from your peppers before adding them. There’s a link to my Jerk Seasoning recipe, or you can use store-bought if you don’t want to make your own. Blend everything until you have a smooth consistency.
1 cup green onions, 2 scotch bonnet peppers, 1 1-inch knob fresh ginger, 3 cloves garlic, ¼ cup homemade jerk seasoning, ¼ cup white vinegar, 3 Tablespoons olive oil
Marinate the chicken. Place your chicken legs in a gallon zip-top bag, then pour in the marinade. Carefully seal the bag while removing as much excess air as possible. Gently massage the marinade into the chicken legs, making sure each piece is well coated. Place the bag in your refrigerator overnight, or for up to 24 hours for deeper flavor. Don't go longer than 24 hours, or the chicken will start to break down.
4 pounds chicken quarters
Preheat your grill. Set up your charcoal grill (or your preferred grill or oven) for two-zone heat, with an overall temperature of 375-400 degrees. This setup gives you the traditional jerk grilling experience while maintaining control over your cook.
Grill the chicken. Remove the chicken legs from the marinade and place them over indirect heat. Close the lid and cook for 25-30 minutes, flipping your chicken every 5-7 minutes so it cooks through evenly.
Char the chicken. When your chicken reaches an internal temperature of 165 degrees F in the thickest part of the meat, transfer it to the direct heat side of your grill. Give your chicken 4-5 minutes per side. You’re looking for a crispy, charred skin, and for your chicken to reach an internal temperature of 175 degrees F in the thickest part of the meat.
Rest, serve, and enjoy. Transfer to a serving platter and allow the chicken to rest for 5-7 minutes so the juices redistribute. Garnish with fresh sliced green onions and serve with your favorite rice.

Notes

Homemade Jamaican Jerk Seasoning

Nutrition