Jamaican Jerk Chicken

Ingredients

• 1 medium onion, coarsely chopped
• 3 medium scallions, chopped
• 2 Scotch bonnet chiles, chopped
• 2 garlic cloves, chopped
• 1 tablespoon five-spice powder
• 1 tablespoon allspice berries, coarsely ground
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 cup soy sauce
• 1 tablespoon vegetable oil
• 2 (3 1/2 to 4-pound) chickens, quartered
• Shortcut: 3 T Jerk Spice can stand in for the dried spices

Instructions

1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
2. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

Why It Works

Is that whole chicken on top of wood with corrugated steel on top? YEP! Jerk is the term used for the style of original Jamaican cooking, which is poking holes into meat so it can be permeated with more flavor. This is called "jerking".

Pairings

Serve with Jamaican Jerk Sauce. Same marinade on pork: Jerk Ribs.

References

https://www.foodandwine.com/recipes/jamaican-jerk-chicken

https://www.seriouseats.com/jerk-chicken

https://www.americastestkitchen.com/recipes/11861-grilled-jerk-chicken

https://www.youtube.com/watch?v=_QElexY6a1U