Smokey Joe's Negril Beach Jamaican Jerk Chicken
This can also be adapted for pork, seafood or even tofu. For the best flavor, try using whole allspice berries and black peppercorns and crush them with the bottom of a heavy pot or in a coffee mill before adding to the food processor.
INGREDIENTS
Nutrition- 1
- 2
- 1tablespoon fresh thyme leave
- 1teaspoon ground allspice
- 1
- 1teaspoon ground nutmeg
- 2teaspoons coarsely ground black pepper
- 1 -3scotch bonnet peppers, stems and seeds removed or 1 -3 habanero, chile peppers stems and seeds removed
- 2tablespoons dark brown sugar
- 1⁄4cup soy sauce
- 4
- 1⁄2cup vegetable oil or 1/2 cup canola oil
- 1
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DIRECTIONS
- Place all ingredients except oil and chicken in a blender or food processor. With the processor running, slowly add a thin stream of oil until the mixture becomes thick. Save 1/2 cup of the marinade for drizzling over chicken during cooking.
- Place chicken and larger amount of marinade in a ziptop plastic bag and marinate for at least 2 hours or overnight in the refrigerator.
- Prepare the grill.
- Remove chicken from marinade, discard marinade. Place chicken on the grill, searing the first side (about 3-5 minutes). Turn, drizzle with reserved marinade, and sear the other side. Move chicken to an area of indirect heat (such as the grate above the grill or off to the side) and cook until it reaches an internal temperature of 165 degrees. Use a grill pan on the stovetop, if preferred.
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