Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken. This recipe first appeared in the 2012 SAVEUR 100, with the article Jerk Chicken.
¾cup packed light brown sugar ¾ cup ground allspice ¾ cup minced scallions ½ cup peanut or canola oil ⅓ cup ground black pepper ¼ cup kosher salt ¼ cup minced ginger ¼ cup fresh lime juice 2 tbsp. soy sauce 1 tbsp. dried thyme 1 tsp. ground cinnamon 1 tsp. freshly grated nutmeg ½ tsp. ground cloves 8 cloves garlic, minced 3 Scotch bonnet or habanero chiles, stemmed and minced 2 3-4-lb. chickens, each quartered
1. Combine sugar, allspice, scallions, oil, pepper, salt, ginger, juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl. Add chicken; toss to coat in jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill; continue cooking until cooked through, about 40 minutes. (Alternatively, transfer chicken to a foil-lined baking sheet; bake in a 350° oven until done.)