Total Time: 9 Hours
Cooking Time: 30-45 Minutes
Serving Size: 8 Servings
Equipment:
Grill, Food Processor, Large Bowl
Jerk chicken is a spicy, flavorful dish that originated in Jamaica and is popular throughout the Caribbean. It's made by coating meat in a marinade of spices and slow-cooking it over a fire or grill, which gives it a smoky flavor. The main ingredients in the marinade are allspice and Scotch bonnet peppers.
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
Prep Work:
- Chopping onion, scallions, chiles, cloves
- Grinding allspice berries, black pepper
- Crumbling thyme
- Grating nutmeg
Instructions
Step 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.
Step 2
With the machine on, add the soy sauce and oil in a steady stream.
Step 3
Pour the marinade into a large, shallow dish, add the chicken, and turn to coat.
Step 4
Cover with plastic wrap and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Step 5
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.)
Step 6
Transfer the chicken to a platter and serve.
Storage
To save leftovers, place in container and refrigerate. To reheat, use oven or microwave.
