Jamaican Jerk Chicken
Cook Time:
30 minutes
Total Time:
9 hours
Total Time:
knife
cutting board
measuring cup
measuring spoon
food processor
shallow dish
aluminum foil/seran wrap
grill
tongs
platter
Ingredients
1 medium onion, chopped
3 medium scallions, chopped
2 Scotch bonnet chiles, chopped
2 garlic cloves, chopped
1 tbsp. five-spice powder
1 tbsp. allspice berries, ground coarsely
1 tbsp. coarsely ground black pepper
1 tsp. dried thyme
1 tsp. fresh nutmeg, grated
1 tsp. kosher salt
1/2 c. soy sauce
1 tbsp. vegetable oil
2 chickens (3-1/2 to 4 lbs), quartered
Directions
In a food processor, combine onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt. Process until you make a coarse paste.
Turn the food processor on and add the soy sauce and the oil in a steady stream.
Pour marinade into large, shallow dish and add chicken. Turn chicken to coat completely. Cover and refrigerate overnight.
Pull chicken out of the refrigerator and allow to sit until room temperature.
Grill chicken over medium-hot fire, turning occassionally, until browned and cooked through (appx. 35-40 minutes). Leave grill covered for a smoky flavor.
Move chicken to a platter and serve.