Jerk Chicken

from Julia Moskin, NY Times

 

2 3 ½ to 4-pound chickens, quartered, or 8 whole legs (with thighs), or 5-6 pounds bone-in thighs

1 large bunch scallions (about 8), white and green parts

2 shallots, peeled and halved

4 to 6 Scotch bonnet chili peppers, or habaneros, seeded, with stems removed,

1 2-inch piece fresh ginger, peeled

6 garlic cloves, peeled

2 tablespoons dried thyme

2 tablespoons ground allspice, more for sprinkling

2 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon salt, more for sprinkling

1 tablespoon black pepper

½ cup vegetable oil

1 tablespoon white or apple cider vinegar

2 limes, zest and juice

  1. At least 1 day before cooking, pat the chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under the skin. Refrigerate for 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice

Cooking Methods:

  • Pre-heat a gas or charcoal grill until it’s hot, and cook the chicken over the cooled part of the grill, away from the hottest flames. Cook skin-side up (if you’re keeping the skin on), until it’s cooked through, approximately 25-35 minutes
  • Heat a grill pan or skillet on your stove, over a medium-high heat. until it’s heated. Add the chicken, skin-side down, and cook for 5 minutes. Turn the chicken over, and continue cooking. Reduce the heat to medium, and cover the pan, and cook until it’s cooked through
  • In your oven, set the top rack in the oven 2-3 levels below the top. Line a sheet pan with aluminum foil, and place the chicken in the pan, skin-side up. Cook for 5 minutes, or until the skin (if you’re leaving it on) is starting to become charred. Turn the chicken over, and finish cooking, 20-25 minutes

Serve with rice

Makes approximately 8 servings