Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 302 :: Barbecue's Birthplace
Jamaican Jerk Chicken
Method: Direct Grilling
At least 4 housr for marinating the chicken, or as long as overnight.
Category: Fowl
6 chicken legs (about 2 pounds)

For the seasoning:

1 large bunch scallions, trimmed and cut into 1-inch pieces
3 shallots, peeled and rough chopped for about 1/2 cup
4 cloves garlic, peeled and rough chopped
1 to 2 scotch bonnet chiles or more to taste, seeded (for a hotter flavor, leave the seeds in)
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme leaves
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 cup vegetable oil or water, or as needed

Incendiary Hot Sauce (recipe follows)

Arrange the chicken legs in a nonreactive baking dish or bowl just large enough to hold them.

Make the seasoning: Place the scallions, shallots, garlic, thyme, scotch bonnet(s), salt, pepper, and allspice in a food processor fitted with a chopping blade and grind to a smooth paste, running the machine in bursts. Add enough oil or water to obtain a pourable consistency.

Pour the mixture over the chicken legs, turning the latter to coat on both sides. Marinate the chicken in the refrigerator for at least 4 hours, preferably overnightthe longer the richer the flavor. Turn the legs several times so they marinate evenly.

Set up your grill for direct grilling and preheat to medium. (Be sure to leave yourself a flame-free safety zone.) Brush and oil the grill grate.

Drain the chicken legs well and arrange skin-side down on the grate. Grill until the chicken is nicely browned and cooked through, 15 to 20 minutes per side, turning with tongs. If the skin or meat starts to burn or you get flare-ups, move the chicken legs to the safety zone. When cooked, the skin will be golden brown and the meat at the bone (make a tiny slit with the tip of a knife to check it) will have lost all traces of pink at the bone.

To serve, hack the chicken into bite-size pieces using a cleaver and a chopping block or substantial cutting board. Jamaican jerk is always served in bite-size pieces and is always eaten with your fingers.
Hellfire Hot Sauce
Category: Sauces
1 cup distilled white vinegar
2 teaspoons coarse salt (kosher or sea)
1 to 3 scotch bonnet chiles, seeded and thinly slivered crosswise (for a spicier sauce, leave the seeds in)
1/2 medium sweet onion, thinly sliced crosswise, slices broken into rings

Place the vinegar in a nonreactive bowl. Add the salt and whisk or stir until dissolved. Stir in the chiles and onion. Let the sauce ripen for at least 30 minutes before serving. It will keep for several days. Spoon as much as you desire (or can bear) over the chicken.
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