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Habanero Jamaican Jerk Chicken Legs and Thighs
Try this mouthwatering, spicy and fragrant Habanero Jamaican Jerk Chicken Legs recipe at your next summer barbecue for something a little different and a lot delicious. Be sure to allow the chicken to marinate at least 2 hours, but better still, prep a day in advance of your get-together and marinate the chicken overnight to maximize flavor.
1 hour (plus 2 hours for marinating)
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)
Place chives, habanero peppers, garlic, malt vinegar, soy sauce, rum, salt, allspice, nutmeg and cloves into a food processor or blender. Pulse until smooth.
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.
Remove chicken from marinade and place onto a tray, allowing to come to room temperature, about 30 minutes. Discard marinade.
Preheat grill to 350 degrees F and lightly oil grating.
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.
Transfer chicken to a platter and serve immediately. Top with lime wedges and chives as an optional garnish.
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