The Ultimate Jerk Chicken
Prep: 10 min | Cook: 70 min | Servings: 4
Recipe courtesy Tyler Florence.
Inactive prep: 8 hours.
Ingredients
- 2 tsp Allspice
- 1/2 tsp Cinnamon, ground
- 1/2 tsp Nutmeg, ground
- 1/2 Onion
- 8 clove Garlic, or 1 whole head
- 1 piece Ginger, 1-inch, fresh, sliced
- 3 Green onion, sliced
- 3 Lime, juiced
- splash Soy sauce, low-sodium
- 1/4 cup Olive oil, extra-virgin, plus more for drizzling
- Kosher salt
- Black pepper, freshly ground
- 6 sprig Thyme, fresh, leaves picked
- 1 Scotch bonnet, halved, plus more to taste
- 1/4 cup Light brown sugar, packed
- 1 Chicken, whole free-range (about 5 pounds), cut into 10 pieces
- Lime, for garnish
- Parsley, for garnish
- Wood chips, soaked in water for 15 minutes
Directions
- Make the jerk marinade by combining all the marinade ingredients in a blender and processing until smooth.
- Put the chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and marinate in the refrigerator overnight.
- Preheat the grill to high. Prepare a tabletop smoker, or line a roasting tray with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay the chicken pieces on the rack over the chips. Cover with foil and smoke over high heat for 10 minutes.
- Preheat the oven to 300 degrees F. Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake "low and slow" until the chicken is tender, about 1 hour.
- Remove the chicken to a serving platter and garnish with limes and parsley before serving.