Jerk Chicken Legs in the Style of Yallahs with Hellfire Hot Sauce

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Planet Barbecue

Planet Barbecue

By Steven Raichlen

Published 2010

  • About

Yallahs is the first sizable town you drive through on the way from Kingston to Port Antonio, Jamaica. Capitalizing on the opportunity to feed hungry passersby, the locals have lined the main street with 55-gallon steel drum grills, one after another, each accompanied by an industrial-strength sound system. The town specialty is jerk chicken—or more precisely, jerk chicken legs. These succulent, mahogany-hued chicken legs are considerably less salty and fiery than the jerk one associates with Boston Beach (see here for a jerk pork recipe). Here’s how chicken legs are “jerked” by a tall, lanky grill jockey named Eric Morgan. If you do want a little more heat, Eric serves an incendiary Scotch bonnet salsa on the side.

Ingredients

    Method