CHICKEN LEGS MARINADE FOR GRILLING RECIPES

The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight. In 2018, Food & Wine named this recipe one of our 40 best: There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, then grilled. This version comes from Paul Chung, a self-taught cook of Chinese-Jamaican descent who worked in the mail room at Food & Wine. It's wonderfully spicy, smoky, and fragrant—everything you want jerk chicken to be. But what puts this one above all others? The key is including Chinese five-spice in the marinade: "This spark of cinnamon enhances the rich clove flavor imparted by the allspice berries," Marcia Kiesel wrote. For best results, let the chicken marinate overnight, so the seasoning has time to thoroughly penetrate the meat. The chicken can also be roasted in the oven if desired. Plus: More Chicken Recipes and Tips and Jamaican Rice and Peas

Provided by Paul Chung

Categories     Whole Chicken

Total Time 9 hours 0 minutes

Yield 8

Number Of Ingredients 13

• Ingredients

This is a recipe I made up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy.

Provided by RUpchurch

Categories     Chicken Breasts

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 chicken breasts

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 222.4 calories, CarbohydrateContent 8 g, CholesterolContent 96.9 mg, FatContent 4.3 g, FiberContent 0.4 g, ProteinContent 35.7 g, SaturatedFatContent 1.2 g, SodiumContent 244.3 mg, SugarContent 6.8 g