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.
Jamaican Jerk Chicken
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.
3⁄4 cup packed light brown sugar
3⁄4 cup ground allspice
3⁄4 cup minced scallions
1⁄3 cup ground black pepper
1⁄4 cup kosher salt
1⁄4 cup minced ginger
1⁄4 cup fresh lime juice
2 tbsp. soy sauce
1 tbsp. dried thyme
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1⁄2 tsp. ground cloves
8 cloves garlic, minced
3 Scotch bonnet or habanero chiles, stemmed and minced
2 (3-4) lb. chickens, each quartered
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.
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.)