I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Jerk Chicken Legs
...in your mind.
Jerk Chicken Legs

Jerk Chicken Legs


  • 1 bunch green onions, white & light green parts cut into 1-inch pieces
  • 5 cloves garlic, peeled
  • 1 inch piece fresh ginger, peeled and cut into slices
  • 2 habanero peppers, stems removed and roughly chopped
  • 1/2 yellow onion, diced
  • 1/4 cup brown sugar
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1 tablespoon Kosher salt
  • Juice of 1 lime
  • Juice of 1 lemon
  • 1 tablespoon Worcestershire
  • 1/4 cup neutral oil
  • 1/4 cup water


  1. In a blender, combine everything except drumsticks (cuz that would be a fricking disaster) and blend until smooth – set aside 1/2 cup and reserve
  2. Place chicken in a ziplock bag or shallow dish and add unreserved marinade – be sure all is covered well and refrigerate at least 2 hours or up to overnight
  3. Remove chicken from fridge about 30 minutes prior to cooking
  4. When ready to grill, set grill up for 2 zone cooking – one side is set to medium high and the other to low
  5. Add chicken to the oiled grill and cook, turning often until chicken is charred lightly in spots but looking beautiful, about 10 minutes
  6. Move chicken to the side set to low and brush with reserved marinade
  7. Grill, covered, until chicken is cooked through turning often, another 10 to 15 minutes