Habanero Jamaican Jerk Chicken Legs and Thighs

Ingredients

• 1 bunch chives, cut into 1" pieces
• 4-6 habanero chili peppers
• 4 medium garlic cloves, crushed
• 1/2 cup malt vinegar
• 1/2 cup low sodium soy sauce
• 1 1/2 Tbsp. Jamaican rum
• 1 1/2 Tbsp. Raley's Mediterranean Sea Salt
• 1 1/2 tsp. ground allspice
• 1 tsp. Raley's Organic Ground Nutmeg
• 1/2 tsp. ground cloves
• 2 lbs. Raley's Antibiotic-Free Chicken Leg Quarters
• 2 lbs. Raley's Antibiotic-Free Chicken Thighs
• Vegetable or grapeseed oil for grilling
• 1 lime, sliced into wedges (optional garnish)
• 1 bunch chives, chopped (optional garnish)

Instructions

1. Place chives, habanero peppers, garlic, malt vinegar, soy sauce, rum, salt, allspice, nutmeg and cloves into a food processor or blender. Pulse until smooth.
2. Place chicken legs and thighs into a large bowl and pour sauce over them. Turn until coated. Place into an airtight container and refrigerate for at least 2 hours.
3. Remove chicken from marinade and place onto a tray, allowing to come to room temperature, about 30 minutes. Discard marinade.
4. Preheat grill to 350 degrees F and lightly oil grating.
5. Place chicken legs and thighs onto grill and cover, watching for flare ups. Turn occasionally until lightly charred and a meat thermometer reads an internal temperature of 165 degrees F.
6. Transfer chicken to a platter and serve immediately. Top with lime wedges and chives as an optional garnish.