Al Roker's Jerk Chicken
1/4 cup
pineapple juice
4 scallions - trimmed and white and green
parts chopped
3 cloves garlic - chopped
2
tablespoons Caribbean-style hot sauce - made with habanera or scotch bonnet
peppers
1 tablespoon dark brown sugar
1
teaspoon salt - coarse like kosher
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon dried thyme
6 skinless chicken legs
6 skinless chicken thighs
In a small bowl, whisk together all of the ingredients. Rinse chicken pieces
under cold running water and pat dry with paper towels. Rub the chicken pieces
all over with the jerk seasoning. Cover with plastic wrap (or in a ziploc bag)
and refrigerate for at least 4 hours or 12.
Let sit room temp 20 minutes before grilling. Put the thighs and legs on the
grill and cover. Ten minutes late, add the chicken breasts and wings to allow
for different grilling times. Grill the chicken, turning once, for 1 to 1 1/2
hours, or until the juices run clear when the meat is pierced, and the internal
temp reaches 180F. Serves 6 (1 leg, 1 thigh each)
