Jump Shot Jerk Chicken

By qholmes21

Ingredients

• 2 teaspoons ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 large yellow onion, minced
• 8 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 3 scallions, sliced
• Juice of 3 limes
• 1/4 cup low-sodium soy sauce
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper, to taste
• 6 sprigs fresh thyme, stemmed and chopped
• 1 Scotch bonnet pepper, halved
• 1/4 cup packed light brown sugar
• 2 whole free-range chickens (2 to 3 pounds each), cut into quarters
• Lime wedges and parsley sprigs for garnish, optional

Details

Adapted from essence.com

Preparation

Step 1

Prepare the jerk marinade: In a blender, combine the allspice, cinnamon, nutmeg, onion, garlic, ginger, scallions, lime juice, soy sauce, olive oil, salt and pepper, thyme, Scotch bonnet pepper and brown sugar. Process until the mixture becomes a smooth paste. Place the chicken in a large, resealable plastic bag. Pour in the marinade and seal the bag. Place it in a baking dish and refrigerate overnight. Preheat the grill until the coals are gray. Add some mesquite chips, if preferred. Grill the chicken, turning occasionally, for 20 minutes on each side. Preheat the oven to 300°F. Transfer the chicken pieces to a baking sheet and drizzle with some olive oil. Bake in the oven "low and slow" until the chicken is tender, about 1 hour. The internal temperature of the chicken should be 165°F. Remove chicken from the baking sheet to a serving platter, and garnish the platter with lime wedges and parsley sprigs.