Red Jerk Chicken
I'm going to show you how to master a fantastic jerk chicken recipe! If you like Jamaican jerk chicken and Moroccan recipes, this is going to be one of the best grilled chicken recipes you've ever experienced! It's a great fusion dish that combines the flavors of Jamaican and African spices finished with a honey pepper glaze.
Jerk chicken recipes are often laborious and time-consuming, but not with Red Jerk! You can even use it as a marinade for pork, beef and seafood if you like. It’s great on its own though, made with 27 spices and other ingredients to give it just the right kick.
FOR THE GRILL
- 4 Chicken Leg Quarters
- Red Jerk Fusion Paste ( 2 TBSP Per Pound of Chicken)
- Red Jerk Fusion Rub ( Heavy Coat on each piece of chicken
FOR THE GLAZE
- 1 Onion Sliced
- 1 Orange Bell Pepper Sliced
- 1 Red Bell Pepper Sliced
- 1/2 to 1 Cup Honey
- 3 TBSP Butter
- 3/4 Cup Chicken Stock or Water
1: Score Chicken (cut slices across the top) and marinate is paste for 12 to 24 hours
2: After marinating add heavy coat of rub on each piece
3: Grill directly over coals starting with skin side down. (10 minutes each side or until desired color is reached)
4: Move chicken to part of the grill not directly over the coals (indirect heat). Allow to cook until internal temp reaches 165
1: Add butter to a pan and melt
2: Stir in 1 to two tablespoons of Rub or Paste follow by Onions and Peppers
3: Saute over medium-high heat until onions run clear
4: Stir in Honey and Chicken Stock/Water and simmer until glaze reaches desired thickness
5: Taste and adjust salt and spice to your preference
Pour over chicken and enjoy!!!!