Aromatic and FIERY hot Jamaican jerk chicken. For a milder version substitute jalapeno chile for the Scotch bonnet chile.

Jamaican Jerk Chicken

Jerk Marinade:

1 onion, finely chopped
1/2 cup finely chopped scallions (green onions)
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons granulated sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 scotch bonnet chile pepper (or habanero), finely ground
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar

 

2 cut-up chickens

1. For Jerk Marinade: Mix together all ingredients in blender or food processor, processing to combine well.
2. Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours.
3. Arrange chicken on prepared grill*, skin side down. Baste frequently** and turn chicken about every 10 minutes. Over a slow fire (which is preferred), the chicken will cook in approximately 1 1/2 hours. Over a hotter grill, it will take about 40 minutes. Chicken is done when the flesh feels firm and juices run clear when pricked with a fork.

Makes 8 servings.

* For authentic Jamaican flavor, allspice (pimento) wood is added to the coals. Apple wood or hickory may be substituted. Coals should be white when chicken is placed on grill

** The National Chicken Council recommends dividing the marinade, using a portion for marinating chicken and reserving a portion for basting.

Jerk Marinade

 

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Recipe provided courtesy of the National Chicken Council. Used with permission.