Thursday, July 19, 2012

Jamaican Me Crazy Jerk Chicken

I first tried Jerk Chicken when my husband and I were in Ocho Rios, Jamaica.  Ok, so no surprise there.  But I just loved the crispy skin, the spicy rub, and moist center.  At the time, I could barely cook more than a Grilled Cheese Sandwich, so I never anticipated learning to cook it myself.

Luckily, my technique got a little better with age, and by the time I found this recipe, I was ready to take it on.  I've been cooking BBQ Jerk Chicken for more than two years now, and it's a favorite in our household.

You can use boneless, skinless chicken breasts, and I'm sure it will taste just fine.  But this is one recipe that I opt to use chicken drumsticks: bone, skin, and meat in all it's cholesterol-filled glory!  After all, there are just some times you need the extra taste, like cooking the stuffing in the bird!  Not to mention, fresh drums are super cheap. So, enjoy picking up the drum, eating with your hands, and biting into the skin.  It's still only 3 Weight Watcher Points per leg.

Jamaican Me Crazy Jerk Chicken

Effort Meter (1 to 5): 2
Delicious Meter (1 to 5): 4.5
Serving Suggestion: I personally like a mashed potato and corn on the cob, but you could do peaches, plantains, or grilled bananas, too.  Pictured here with Corn on the Cob and a Cilantro/Cayenne/Garlic Butter, and Cucumber, Onion, and Tomato Red Wine Vinaigrette Salad.
Weight Watcher Points - 3 Points for a single drum.


4TSP Garlic Salt
2 TSP Onion Powder
1TSP Ground Ginger
1TSP Ground Thyme
1TSP Allspice
1/2TSP Salt
1/2TSP Nutmeg
1/2TSP Red Pepper Flakes
1/4TSP Black Pepper
1 Family Packet of Fresh Chicken Drumsticks


1. Make a rub by combining all of the spices together.  Place in a large Ziploc bag.

2. Add drums to the bag and shake until evenly coated.

3. Let rub absorb into chicken by letting the chicken get to room temperature before grilling.  Grill on medium-low heat until thoroughly cooked. Enjoy!

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