Grilled Jerk Chicken
Spicy, smoky and aromatic, Jerk chicken is Jamaica’s most iconic dish.
Ingredients:
1 small yellow onion, cut into large chunks
2 scallions, quartered
2 Scotch bonnet or Habanero chili peppers, stemmed, seeded (if desired) and roughly chopped
2 garlic cloves, peeled
1 teaspoon Chinese five-spice powder
1/2 teaspoon allspice
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1/3 cup soy sauce
1 tablespoon vegetable oil
2 1/2 to 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks or breasts)
Lime wedges, for serving
Instructions:
Make the marinade: In the bowl of a food processor, combine all of the ingredients except for the chicken. Process until the vegetables are finely puréed and the mixture is relatively smooth (the texture will be slightly gritty). Place the chicken pieces and the marinade in a large Ziploc bag; squeeze air out and seal tightly. Mash the chicken around to coat evenly with the marinade. Place the bag in a bowl (in case of leakage) and let marinate in the refrigerator for at least 8 hours or overnight. Allow the chicken to come to room temperature before grilling.
Preheat the grill to medium heat (about 350-375 degrees). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is rendered and crisp, a few minutes. Transfer the chicken to serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.