Jamaican Jerk Chicken

Ingredients

• 1 whole (about 4 lb) whole chicken, cut into 8 pieces (thighs, drumsticks, breasts, wings)
• 2 whole scotch bonnet peppers, seeded and roughly chopped
• 2 tbsp fresh thyme leaves
• 1.5 tbsp allspice berries, ground
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tbsp black pepper, freshly ground
• 1.5 tbsp kosher salt
• 6 whole garlic cloves, minced
• 2 tbsp fresh ginger, peeled and minced
• 4 whole green onions, roughly chopped
• ¼ cup fresh lime juice
• 3 tbsp soy sauce
• 3 tbsp vegetable oil
• 1 tbsp brown sugar
• ¼ cup water

Instructions

1. 1

   Combine scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, cloves, black pepper, salt, garlic, ginger, and green onions in a food processor. Pulse until finely chopped but still textured, about 1 minute.

2. 2

   Add lime juice, soy sauce, vegetable oil, and brown sugar to the processor and pulse until a thick, wet paste forms, about 30 seconds. Add water and pulse once more until the marinade is pourable but still thick.

3. 3

   Pat the chicken pieces dry with paper towels and place them in a large bowl or resealable bag. Pour the jerk marinade over the chicken and coat thoroughly, using your hands to rub the paste into the crevices and under the skin.

4. 4

   Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 6 hours, preferably overnight (up to 24 hours). The longer marinating time allows the flavors to penetrate deeply.

5. 5

   Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat a grill or grill pan to medium-high heat (about 400 °F), and lightly oil the grates to prevent sticking.

6. 6

   Grill the chicken thighs and drumsticks first, placing them skin-side down on the hot grates. Grill for 5-6 minutes per side over medium-high heat, then move to a cooler zone and continue cooking for 8-10 minutes until the internal temperature reaches 165 °F.

7. 7

   Grill the chicken breasts and wings over medium-high heat for 4-5 minutes per side, then move to the cooler zone and cook for 5-7 minutes more until the internal temperature reaches 165 °F. You should see charred, blackened patches on the skin—this is the signature jerk finish.

8. 8

   Transfer all cooked chicken to a cutting board or serving platter and let it rest for 5 minutes before serving. Serve hot with rice and peas, fried plantains, or fresh tropical sides.

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