Jamaican-style Jerk Chicken

• •3.5 lb whole chicken, spatchcocked
• •2 large Scotch Bonnet peppers, stemmed and roughly chopped (wear gloves!)
• •6 stalks scallions, roughly chopped
• •2 inch piece fresh ginger, peeled and roughly chopped
• •8 garlic cloves, peeled
• •2 tablespoon allspice berries (pimento), whole
• •2 tablespoon fresh thyme leaves
• •1 teaspoon ground nutmeg
• •0.5 teaspoon ground cinnamon
• •2 tablespoon dark brown sugar, packed
• •2 tablespoon soy sauce
• •2 tablespoon white vinegar
• •2 tablespoon olive oil
• •1.5 teaspoon salt
• •1 teaspoon black pepper, freshly ground

Instructions

1. 1

   If your chicken is not already spatchcocked, prepare it by removing the backbone with kitchen shears and flattening the chicken. Pat the chicken thoroughly dry with paper towels.

2. 2

   Prepare the jerk marinade: In a food processor or blender, combine the Scotch Bonnet peppers, scallions, ginger, garlic, allspice berries, fresh thyme leaves, ground nutmeg, ground cinnamon, dark brown sugar, soy sauce, white vinegar, olive oil, salt, and black pepper. Process until a relatively smooth paste forms. It's okay if there are small bits of herbs/spices.

3. 3

   Place the spatchcocked chicken in a large resealable bag or a non-reactive dish. Generously rub the jerk marinade all over the chicken, making sure to get some under the skin where possible. Ensure the entire chicken is coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for the best flavor.

4. 4

   When ready to cook, remove the chicken from the refrigerator 30-60 minutes before grilling to bring it closer to room temperature. Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). If using a charcoal grill, arrange coals for indirect heat on one side.

5. 5

   Place the chicken skin-side down over direct heat initially for about 5-7 minutes to get a nice char and crisp the skin. Watch carefully to prevent burning. Then, flip the chicken and move it to the indirect heat side of the grill (if using charcoal) or reduce the heat to medium-low if using a gas grill.

6. 6

   Close the grill lid and cook for approximately 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). Flip the chicken occasionally to ensure even cooking and browning. If the skin starts to burn, you can tent it loosely with foil.

7. 7

   Once cooked, transfer the jerk chicken to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

8. 8

   Carve the chicken into serving pieces and serve hot. Garnish with fresh lime wedges or chopped cilantro, if desired.

Chef's Tips

• 💡**Handle Scotch Bonnets with Care:** These peppers are very hot. Always wear gloves when handling them and avoid touching your eyes or face. Wash your hands thoroughly afterwards.
• 💡**Charcoal Grill for Authentic Flavor:** While a gas grill works, a charcoal grill imparts an unparalleled smoky flavor that is characteristic of traditional Jamaican jerk. Add a few wood chips (like pimento wood, if available, or hickory/apple) for extra smoke.
• 💡**Don't Rush the Marinade:** The longer the chicken marinates, the deeper and more complex the flavor will be. Overnight is highly recommended.
• 💡**Monitor Grill Temperature:** Keep an eye on your grill's temperature to prevent the outside from burning before the inside is cooked through. Adjust heat as needed.
• 💡**Resting is Key:** Don't skip the resting step! It ensures your chicken remains juicy and tender after carving.