Active Time
N/A
Total Time
1 HR
Yield
Serves : 10
© John Kernick

How to Make It

Step 1    

In a food processor, combine all of the ingredients except the chicken and process to a paste. Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.

Step 2    

Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.

Make Ahead

The jerk marinade can be refrigerated overnight.

Suggested Pairing

Some jerk chicken is so fiery that it will wipe out any wine; Tourondel's is more subtle than that. Nevertheless, it's still intensely spicy, so it goes best with a fruity, not terribly tannic red that won't accentuate its heat. Zinfandel is a good choice: such as one from Sonoma County or the Russian River Valley.

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