If you like hot-n-spicy, this is the recipe for you. It uses Scotch bonnet chilies, which are very hot. If you'd like to lower the heat, you can use jalapeno peppers instead of Scotch bonnet. The longer you marinate, the more flavorful and spicy the chicken. This recipes serves a lot. Feel free to adjust amounts to suit the number you are serving. Time does not include marinating. From Food & Wine. *The jerk marinade can be made and refrigerated overnight.* A mango or pineapple salsa would be lovely atop this chicken. The Caribbean is only a grill away....
- 8 scallions, chopped
- 4 large garlic cloves, chopped
- 3 scotch bonnet chilies, chopped
- 1 small onion, chopped
- 59.14 ml dark brown sugar
- 29.58 ml thyme, chopped
- 29.58 ml ground allspice
- 6.16 ml freshly grated nutmeg
- 4.92 ml cinnamon
- 118.29 ml white vinegar
- 59.14 ml soy sauce
- 59.14 ml fresh lime juice
- 59.14 ml fresh orange juice
- 59.14 ml vegetable oil
- 3 whole chickens, each cut into 8 pieces (4 pounds each)
- kosher salt & freshly ground black pepper, to taste
- In a food processor, combine all of the ingredients up through the oil; process to a paste.
- Put the chicken in a bowl, pour the marinade over and coat the chicken.
- Cover and refrigerate overnight.
- Light a grill.
- Remove chicken pieces from the marinade, leaving on a coating of spice paste.
- Season the chicken pieces with salt and pepper.
- Grill the chicken oever 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.