- 1 medium onion, quartered
- 2 scallions white and green parts + more for garnish
- 3 cloves garlic, crushed
- 1 scotch bonnet pepper, seeded
- 1 tbsp Healthy On You® No Woman No Spice Jamaican Jerk Spice
- ¼ cup coconut sugar or brown sugar
- 1 thumbnail-size piece of ginger, peeled
- 8-10 whole allspice berries
- 2 sprigs fresh thyme
- ¼ cup soy sauce
- ½ tsp kosher salt
- 2 tbsp of dark rum (optional)
- 2 tsp apple cider vinegar (optional)
- Scotch bonnet peppers (optional)
- 4 organic chicken leg quarters (legs and thighs attached)
- 1-2 tbsp Healthy On You® No Woman No Spice Jamaican Jerk Spice
- Kosher Salt
- Chicken Sauce (Optional)
- ½ cup sour cream/yogurt/ or mayonnaise
- ¼ cup marinade
- 1-2 tbsp lemon juice
- Kosher salt, to taste.
- Add all of the marinade ingredients into a food processor and blend for 15-30 seconds.
- Marinate the chicken: apply the marinade to the chicken leg quarters and rub it in (gloves are recommended.)
- Place in a zip lock back and refrigerate for up to 24 hours.
- When ready to cook, set your grill on medium-high heat. Remove the chicken from the bag and remove the excess spices. Reserve the marinade.
- Sprinkle the chicken all over with the Healthy On You® No Woman No Spice Jamaican Jerk Spice and kosher salt.
- When the grill is hot-between 350-400˚F, add the chicken skin-side up. Reduce the heat to 325˚F and close.
- In the meantime, use the reserved marinade to baste the chicken, but first, add it to a small saucepan and bring to a boil for 5 minutes. You need to do this since the marinade has come into contact with raw chicken.
- Baste the chicken, turning occasionally until the internal temperature measures 160+ and the juices run clear-about 1 hour if you cook this low and slow which is preferred to minimize over-charring.
- You can use the cooked marinade to make a sauce for the chicken.
- Mix well and serve alongside the Jerked Chicken.
This recipe was provided by Sam Binkley, founder of the organic spice and salt blend line Healthy On You. While teaching healthy cooking classes, Sam realized the food in the classes needed flavor. This led to her coming up with spice and salt blends. She cited, as influence, her mother’s Indo-Jamaican cooking where everything she cooked had spice. Sam also remembered listening to music while her mom cooked, so Sam decided to name all of Healthy On You’s spice blends as plays on popular song titles.