Kingston Street Jamaican-Style Grilled Chicken

Grilled chicken legs marinated with Kingston Street Caribbean Seasoning, charred over an open flame and served with fresh lime.

Bloom Classification

Medium Bloom • Oil-Based Marinade

Why the Bloom Works

Kingston Street contains allspice, thyme, cinnamon, garlic, and onion, all of which become more aromatic when briefly warmed in oil. Blooming deepens the savory flavors, softens the raw spice notes, and helps the seasoning disperse evenly throughout the marinade.

Serves 4–6

Ingredients

• 3 lbs Chicken Pieces (1360 g)

• 2 Tablespoons Kingston Street Seasoning (14 g)

• 1/4 Cup Soy Sauce (60 ml)

• 1/4 Cup Lime Juice (60 ml)

• 1/4 Cup Vegetable Oil, divided (60 ml)

• 1/2 Cup Orange Juice (120 ml)

• 1/2 Cup Green Onions, chopped (50 g)

• 1/2 Cup Fresh Cilantro, chopped (15 g)

• 1 Teaspoon Sea Salt, optional (6 g)

Method

Step 1: Bloom the Seasoning

1. Place 2 tablespoons of the vegetable oil into a small skillet.

2. Add the Kingston Street Seasoning.

3. Warm over low heat for 30–60 seconds, stirring constantly.

4. Remove from heat as soon as the mixture becomes fragrant.

The seasoning should smell warm and aromatic. Do not allow the spices to darken or scorch.

Step 2: Build the Marinade

1. Transfer the bloomed seasoning mixture to a large bowl.

2. Add soy sauce, lime juice, remaining vegetable oil, orange juice, green onions, and cilantro.

3. Whisk until fully combined.

Step 3: Marinate the Chicken

1. Add the chicken pieces to the bowl.

2. Toss thoroughly to coat every piece.

3. Cover and refrigerate for at least 4 hours.

4. For the deepest flavor, marinate overnight.

Step 4: Grill

1. Preheat grill to medium heat (350–375°F / 175–190°C).

2. Remove chicken from marinade.

3. Discard excess marinade.

4. Grill chicken for 20–25 minutes, turning occasionally.

5. Cook until the thickest portion reaches 165°F (74°C).

Step 5: Serve

Serve with:

• Rice and peas

• Black beans

• Grilled pineapple

• Roasted sweet potatoes

• Caribbean-style slaw

Troubleshooting

• The seasoning became bitter during blooming.

  • The heat was too high. Start over and bloom gently over low heat for less than one minute.

• The marinade seems too thick.

  • Add 1–2 tablespoons water (15–30 ml) and whisk until smooth.

• The chicken tastes salty.

  • Reduce or omit the optional sea salt. Different soy sauces vary significantly in salt content.

• The chicken is browning too quickly on the grill.

  • Move to indirect heat and finish cooking more slowly.

• The chicken seems dry.

  • Chicken breasts cook faster than thighs. Use a thermometer and remove at 165°F (74°C).

• The flavor seems mild.

  • Reserve an additional teaspoon of Kingston Street Seasoning and sprinkle lightly over the chicken immediately after grilling.

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Kingston Street - Caribbean

$11.00

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