Caribbean Jerk Chicken

By BobD

The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños.

Ingredients

• 8 scallions, chopped
• 4 large garlic cloves, chopped
• 3 Scotch bonnet chiles, chopped
• 1 small onion, chopped
• 1/4 cup dark brown sugar
• 2 tablespoons chopped thyme
• 2 tablespoons ground allspice
• Salt
• 1 1/4 teaspoons freshly grated nutmeg
• 1 teaspoon cinnamon
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/4 cup vegetable oil
• Three 4-pound chickens, each cut into 8 pieces
• Freshly ground pepper

Details

Servings 10
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, combine all of the ingredients except the chicken and process to a paste. Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.

Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.