Jamaican Jerk Chicken

Ingredients

• 4 lb bone-in chicken leg quarters
• 6 green onions, chopped
• 3 Scotch bonnet peppers, stemmed
• 1 medium onion, chopped
• 6 cloves garlic
• 2 tbsp fresh thyme leaves
• 1 tbsp ground allspice
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tbsp grated fresh ginger
• 2 tbsp dark brown sugar
• 3 tbsp soy sauce
• ¼ cup fresh lime juice
• 2 tbsp vegetable oil
• 2 tsp black pepper
• 2 tsp kosher salt

Method

1. Blend everything except the chicken into a coarse paste. Wear gloves when handling the Scotch bonnets.
2. Cut a few deep slashes in each chicken piece, rub the paste in well and marinate in the refrigerator at least 8 hours or overnight.
3. Set up a grill for two-zone cooking, with the cool side around 350°F. Add soaked allspice wood or chips to the coals if you have them.
4. Grill the chicken over direct heat until well marked, about 5 minutes a side, then move it to the cool side, cover and cook until the thickest pieces reach 165°F, 30 to 40 minutes.
5. Rest 5 minutes, chop into pieces with a cleaver and serve with hard dough bread and extra lime.

Notes