Jamaican Jerk Chicken

Ingredients · for 6 (scales to your household)

• 1 whole whole chicken $14.40
• 1 tsp salt $0.05
• 0.5 tsp black pepper $0.07
• 0.5 tbsp garlic powder $0.21
• 1 tbsp onion powder $0.41
• 2 sprig fresh thyme $0.09
• 3 whole green onion $0.85
• 7 clove garlic $0.21
• 1.5 tbsp fresh ginger $0.07
• 3 whole habanero pepper $0.18
• 1.5 tbsp soy sauce $0.25
• 3 tbsp brown sugar $0.16
• 2 tbsp allspice $1.85
• 1 tbsp cinnamon $0.41
• 0.5 tbsp nutmeg $0.11
• 0.5 cup pineapple juice $0.60

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Trim excess fat from the chicken pieces and pat them dry.
2. Rub the chicken all over with salt, pepper, garlic powder and onion powder.
3. Pulse the thyme, green onions, garlic, ginger and habaneros in a food processor until broken down.
4. Stir the soy sauce, brown sugar, allspice, cinnamon, nutmeg and pineapple juice into the blended herb mixture to finish the marinade.
5. Coat the chicken in the marinade and refrigerate at least 3 hours, ideally overnight.
6. Grill over medium-high heat for 15 to 20 minutes, turning often, until the chicken reaches 165F internally.
7. Simmer any leftover marinade for about 7 minutes and serve it alongside the chicken.