Jamaican Jerk Chicken



Jamaican Jerk Chicken From Pleasures of the Caribbean by Sharon O'Connor

From Pleasures of the Caribbean by Sharon O'Connor

Spicy grilled chicken is the culinary pride of Jamaica, and this version is inspired by the fabulous Village Jerk Centre in Ocho Rios. Yeah mon!

    Marinade
  • 2 Scotch Bonnet or habanero chilies, seeded and minced, or 2 tablespoons Scotch bonnet pepper sauce
  • 8 green onions, chopped, or ½ yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon dried thyme
  • 2 tablespoons ground allspice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 teaspoons ground ginger
  • 1 tablespoon salt
  • 2 teaspoons freshly ground pepper
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • ¼ cup fresh lime juice
  • 2 tablespoons olive oil
  • 3 pounds chicken parts, rinsed and patted dry

In a blender or food processor, purée all the marinade ingredients until almost smooth.

Pierce the chicken all over with a fork. Arrange in a single layer in a large baking dish or roasting pan. Add the marinade and rub to coat the chicken all over. Cover and refrigerate overnight or up to 24 hours, depending on how intense you want the flavor.

Remove the chicken from the refrigerator at least 30 minutes before cooking. Prepare a medium fire in a charcoal grill or preheat a gas grill to medium. Or preheat the broiler.

Oil the grill grids, add the chicken, cover, and grill about 20 minutes per side, or until opaque throughout. Or, place the chicken on the rack of a broiler pan and broil 4 inches from heat until cooked through, about 10 minutes per side.
Makes 6 to 8 servings