Jamaican-style Jerk Chicken

• •3.5 lb whole chicken, spatchcocked
• •2 large Scotch Bonnet peppers, stemmed (deseed for less heat, leave seeds for more spice)
• •1 bunch scallions, roughly chopped
• •2 inch fresh ginger, peeled and roughly chopped
• •6 garlic cloves, peeled
• •3 tablespoon fresh thyme leaves
• •1 tablespoon allspice berries, crushed (or 1.5 tsp ground allspice)
• •0.5 teaspoon freshly grated nutmeg
• •0.5 teaspoon ground cinnamon
• •2 tablespoon dark brown sugar, packed
• •2 tablespoon soy sauce
• •2 tablespoon white vinegar
• •1 tablespoon fresh lime juice
• •1 teaspoon black pepper, freshly ground
• •1.5 teaspoon kosher salt
• •2 tablespoon olive oil
• • as needed vegetable oil, for grilling grates

Instructions

1. 1

   Prepare the Chicken: If your chicken is not already spatchcocked, do so by removing the backbone with kitchen shears and flattening the chicken. Pat the chicken very dry with paper towels. Using a sharp knife, make several shallow slits (about 1/2 inch deep) across the chicken, especially in the breast and thigh areas, to allow the marinade to penetrate.

2. 2

   Make the Jerk Marinade: In a blender or food processor, combine the Scotch Bonnet peppers, scallions, ginger, garlic cloves, fresh thyme leaves, allspice berries, freshly grated nutmeg, ground cinnamon, dark brown sugar, soy sauce, white vinegar, fresh lime juice, black pepper, kosher salt, and olive oil. Blend until the mixture is mostly smooth but still has some texture. Be careful when handling Scotch Bonnet peppers; wear gloves if sensitive.

3. 3

   Marinate the Chicken: Place the spatchcocked chicken in a large resealable bag or a non-reactive dish. Pour the jerk marinade over the chicken, ensuring it is thoroughly coated, working it into the slits. Seal the bag or cover the dish and refrigerate for at least 4 hours, but preferably overnight (12-24 hours) for maximum flavor.

4. 4

   Prepare the Grill: About 30 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature. Preheat your grill (charcoal or gas) for two-zone cooking. For a charcoal grill, pile coals on one side. For a gas grill, turn burners on one side to high and leave the other side off or on low. Aim for a high heat (400-450°F / 200-230°C) on the direct side.

5. 5

   Grill the Chicken: Clean the grill grates and lightly oil them. Place the chicken, skin-side down, over the direct high heat. Grill for 5-7 minutes until the skin is nicely charred and crispy. Watch carefully to prevent burning.

6. 6

   Finish Cooking Indirectly: Flip the chicken and move it to the indirect heat side of the grill. Close the grill lid and cook for another 40-50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). If using a charcoal grill, you may need to add more coals halfway through cooking to maintain temperature.

7. 7

   Rest and Serve: Once cooked, transfer the jerk chicken to a clean cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Carve into pieces and serve immediately.

Chef's Tips

• 💡Scotch Bonnet Safety: Always wear gloves when handling Scotch Bonnet peppers, and avoid touching your face or eyes. The oils are very potent.
• 💡Marination is Key: For the most authentic and intense jerk flavor, marinating the chicken for a full 12-24 hours is highly recommended. The longer it marinates, the deeper the flavor.
• 💡Two-Zone Grilling: This technique is crucial for crispy skin and juicy meat. Searing over direct heat creates char and flavor, while finishing over indirect heat cooks the chicken through without burning the exterior.
• 💡Don't Overcook: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) in the thickest part of the thigh. Overcooking will dry out the chicken.
• 💡Resting Time: Do not skip the resting step! It's essential for juicy chicken. The internal temperature may even rise a few degrees during this time (carryover cooking).
• 💡Serving Suggestions: Serve your Jamaican-style Jerk Chicken with traditional sides like rice and peas, fried plantains, coleslaw, or a fresh mango salsa.