Jerk Chicken

In Jamaica, you will find little stalls by the side of the road with a barbecue drum filled with their specialty Jerk Chicken or Jerk Pork.

• Ready In: 9 hrs
• Serves: 4-6

Ingredients

• 1  whole  free-range chicken, cut into 10 pieces (about 5 pounds)

• marinade

• 2  teaspoons allspice
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 onion
• 8  garlic cloves
•  fresh ginger, sliced
• 3  scallions, sliced
• 3  limes, juiced
•  splash low sodium soy sauce
• 1⁄4 cup extra virgin olive oil, plus more for drizzling
•  kosher salt and freshly ground black pepper
• 6  sprigs fresh thyme, leaves picked
• 1  scotch bonnet pepper, halved, plus more to taste
• 1⁄4 cup  packed light brown sugar

• for garnish

•  lime
•  parsley

Directions

1. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
2. Add chicken pieces into a large bowl and pour in the marinade. Marinate for 4 - 8 hours in the refrigerator.
3. I don't have a smoker or barbecue pit, so I used to oven to roast the chicken. It still works out ok.
4. Preheat oven to 300 degrees F.
5. Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.