JM
Jamaica
Featured recipe
North America
JM
Chicken marinated in a strong Jamaican jerk blend of Scotch bonnet, allspice, thyme, scallion, ginger, and lime, then grilled until smoky and well browned.
25 min + 8 hr marinate
40 min
6 servings
Medium
25 min + 8 hr marinate prep + 40 min cook
3 lb (1.36 kg) bone in chicken thighs and drumsticks For the jerk marinade: 6 scallions, roughly chopped 1 small yellow onion, chopped 4 garlic cloves 1 tbsp grated fresh ginger 1 to 2 Scotch bonnet peppers, stemmed 2 tbsp ground allspice 1 tbsp fresh thyme leaves or 1 tsp dried thyme 1 tsp ground cinnamon 1/2 tsp ground nutmeg 2 tbsp packed brown sugar 1 1/2 tsp kosher salt 1 tsp ground black pepper 1/4 cup (60 ml) soy sauce 2 tbsp fresh lime juice 2 tbsp white vinegar 2 tbsp neutral oil
1. Add all marinade ingredients to a blender or food processor and blend into a thick, mostly smooth paste. 2. Pat chicken dry. Make two shallow slashes through the skin of each large piece so the marinade can penetrate. 3. Put chicken in a nonreactive container, add the jerk marinade, and massage it over every surface. Cover and refrigerate at least 8 hours or overnight. 4. Remove chicken from the refrigerator 30 minutes before cooking. Heat a grill for two zone cooking, with one side medium high and the other side low. 5. Scrape off only excess dripping marinade, leaving a coating on the chicken. Place chicken skin side down over indirect/low heat, cover, and cook 20 minutes. 6. Turn and continue cooking covered for 10 to 15 minutes. 7. Move chicken over direct heat and grill 2 to 4 minutes per side, watching closely, until charred in spots and the thickest pieces reach at least 165°F (74°C); thighs are especially tender around 175°F (79°C). 8. Rest for 5 to 10 minutes before serving with lime wedges.
SCHNAX TIP
Scotch bonnet peppers are very hot; wear gloves and avoid touching your eyes. For less heat, use one pepper and remove its seeds. Charcoal or wood smoke gives the best result on a home grill to traditional jerk cooking.