RECIPE

Caribbean Jerk Chicken

  • ACTIVE:
  • TOTAL TIME: 1 HR PLUS OVERNIGHT MARINATING
  • SERVINGS: 10

The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños.

  • ACTIVE:
  • TOTAL TIME: 1 HR
  • OTHER TIME:
  • SERVINGS: 10

Ingredients

  • Ingredients
    1. 8 scallions, chopped
    2. 4 large garlic cloves, chopped
    3. 3 Scotch bonnet chiles, chopped
    4. 1 small onion, chopped
    5. 1/4 cup dark brown sugar
    6. 2 tablespoons chopped thyme
    7. 2 tablespoons ground allspice
    8. Salt
    9. 1 1/4 teaspoons freshly grated nutmeg
    10. 1 teaspoon cinnamon
    11. 1/2 cup white vinegar
    12. 1/4 cup soy sauce
    13. 1/4 cup fresh lime juice
    14. 1/4 cup fresh orange juice
    15. 1/4 cup vegetable oil
    16. Three 4-pound chickens, each cut into 8 pieces
    17. Freshly ground pepper

Directions

  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.
  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.