- 8 scallions, chopped
- 4 large garlic cloves, chopped
- 3 Scotch bonnet chiles, chopped
- 1 small onion, chopped
- 1/4 cup dark brown sugar
- 2 tablespoons chopped thyme
- 2 tablespoons ground allspice
- 1 1/4 teaspoons freshly grated nutmeg
- 1 teaspoon cinnamon
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup vegetable oil
- Three 4-pound chickens, each cut into 8 pieces
- Freshly ground pepper
- 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.
- 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.
The jerk marinade can be refrigerated overnight.
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.