Description
Jerk-style grilled chicken with banana peppers is spicy with the heat of pepper and tangy with the heat of banana pepper brine and lime juice. This riff on Jamaican grilled chicken is loaded with flavor and is a favorite family meal at Commander's Palace. Sounds good to me!
Ingredients
- 2 minced garlic cloves
- 2 T fresh lime juice or banana pepper brine
- 1 T fish sauce or soy sauce
- 1 T cayenne pepper (If worried about heat, use less.)
- 1 T garlic powder
- 1 T brown sugar
- 2 t crushed red pepper
- 2 t dried thyme
- 2 t ground allspice
- 2 t onion powder
- 1 t ground black pepper
- 1/2 t paprika
- 1/2 t ground nutmeg
- 1/2 t cinnamon
- Salt
- 3 T oil plus more for grill
- 4 pounds chicken pieces, skin on, bone-in (Cooking time may vary depending on chicken pieces used.)
- Banana Peppers AND Banana Pepper Brine
- Cilantro and Fresh limes for Garnish
Instructions
Whisk garlic, lime juce, fish sauce, cayenne, brown sugar, garlic powder, red pepper flakes, dried thyme, allspice, onion powder, black pepper, paprika, cinnamon, nutmeg and 3 T of oil in a large bowl. Add chicken of choice, season with salt and toss well. Let marinate at least two hours but preferably up to 1 day.
Bring chicken to room temperature before grilling.
Heat gas grill to medium-low heat with two burners heating. Brush or spray grates with oil. Arrange skin side down on hottest part of grill, turning halfway through, about 5 to 10 minutes, until lightly charred.
Move chicken to cooler part of grill and continue to grill until an instant read thermometer reads 165 degrees, 20 to 25 minutes longer.
Let chicken rest for about 10 minutes.
Pour brine into a large ziplock bag and dip each chicken piece into it. Serve with lots of banana peppers and fresh lime wedges.
Notes
I like serving this with smashed potatoes or steamed white rice. See post for more serving suggestions.
Adapted slightly from Bon Appetit.
Make a simple sauce for the potatoes by stirring 1 -2 T banana pepper brine into 1/2 c mayonnaise.
