4.3/5
(10 Votes)
Ingredients
- 3/4 cup packed light brown sugar
- 3/4 cup ground allspice
- 3/4 cup minced scallions
- 1/2 cup peanut or canola oil
- 1/3 cup ground black pepper
- 1/4 cup kosher salt
- 1/4 cup minced ginger
- 1/4 cup fresh lime juice
- 2 tbsp. soy sauce
- 1 tbsp. dried thyme
- 1 tsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- 1/2 tsp. ground cloves
- 8 cloves garlic, minced
- 3 Scotch bonnet or habanero chiles, stemmed and minced
- 2 3-4-lb. chickens, each quartered
Preparation
Step 1
1. Combine sugar, allspice, scallions, oil, pepper, salt, ginger, juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl. Add chicken; toss to coat in jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill; continue cooking until cooked through, about 40 minutes. (Alternatively, transfer chicken to a foil-lined baking sheet; bake in a 350° oven until done.)