Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken. This recipe first appeared in the 2012 SAVEUR 100, with the article Jerk Chicken.
What You Will Need
Ingredients
- 3⁄4 cup packed light brown sugar
- 3⁄4 cup ground allspice
- 3⁄4 cup minced scallions
- 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
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Instructions
Step 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.
Step 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.)
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