RECIPE

© John Kernick

Caribbean Jerk Chicken

• Recipe by Laurent Tourondel

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.

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.