Jamaican Jerk Chicken
Author: Marthinus Strydom
Category: Chicken
It's fragrant, fiery hot, and smoky all at once.
Method
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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.
-
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.
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 scotch bonnet chiles, chopped
2 garlic cloves, chopped
1 tbsp
(3 Teaspoons)
five-spice powder
1 tbsp
(3 Teaspoons)
allspice berries, coarsely ground
1 tbsp
(3 Teaspoons)
coarsely ground black pepper
1 tsp dried thyme, crumbled
1 tsp freshly grated nutmeg
1 tsp kosher salt
0.50 cup
(24 Teaspoons)
soy sauce
1 tbsp
(3 Teaspoons)
vegetable oil
2 chickens, quartered