Jamaican-style Jerk Chicken

• •1 large whole chicken, spatchcocked (about 3.5-4 lb)
• •2 medium Scotch bonnet peppers, stemmed and roughly chopped (remove seeds for less heat)
• •6 large scallions, roughly chopped
• •3 inch piece fresh ginger, peeled and roughly chopped
• •8 large garlic cloves, peeled
• •3 tablespoon fresh thyme leaves
• •1.5 teaspoon ground allspice
• •0.5 teaspoon ground cinnamon
• •0.3 teaspoon ground nutmeg
• •2 tablespoon dark brown sugar
• •2 tablespoon soy sauce
• •2 tablespoon apple cider vinegar
• •2 tablespoon fresh lime juice
• •2 tablespoon olive oil
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •2 tablespoon water

Instructions

1. 1

   Prepare the chicken: If your chicken is not already spatchcocked, do so by placing the chicken breast-side down, cutting along both sides of the backbone with kitchen shears, and removing the backbone. Flip the chicken over and press down firmly on the breastbone to flatten it. Pat the chicken thoroughly dry with paper towels. Make several deep slits into the thickest parts of the chicken meat (breasts and thighs) to allow the marinade to penetrate deeply.

2. 2

   Make the Jerk Marinade: Combine the Scotch bonnet peppers, scallions, ginger, garlic, fresh thyme leaves, ground allspice, ground cinnamon, ground nutmeg, dark brown sugar, soy sauce, apple cider vinegar, fresh lime juice, olive oil, salt, black pepper, and water in a food processor or blender. Process until the mixture is relatively smooth but still has some texture. Taste and adjust seasoning if necessary (be cautious with the Scotch bonnet heat).

3. 3

   Marinate the chicken: Place the spatchcocked chicken in a large resealable plastic bag or a non-reactive baking dish. Pour the jerk marinade over the chicken, ensuring it's thoroughly coated, including under the skin. Massage the marinade into the slits you made. Seal the bag or cover the dish and refrigerate for at least 12 hours, preferably 24 hours, for maximum flavor.

4. 4

   Prepare for grilling: Remove the chicken from the refrigerator 30-60 minutes before grilling to allow it to come closer to room temperature. This promotes more even cooking.

5. 5

   Preheat the grill: Prepare your grill for two-zone cooking (direct and indirect heat). For a gas grill, preheat one side to medium-high (400-450°F / 200-230°C) and leave the other side off or on low. For a charcoal grill, pile coals to one side. Clean and oil the grill grates well.

6. 6

   Grill the chicken: Place the chicken, skin-side down, over the direct heat. Grill for 5-7 minutes, until the skin is nicely charred and crispy. Watch carefully to prevent burning. Flip the chicken over and immediately move it to the indirect heat side of the grill. Close the lid.

7. 7

   Continue cooking: Cook the chicken over indirect heat for 40-50 minutes, flipping it every 10-15 minutes to ensure even cooking and browning. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). If the skin is not as crispy as desired, you can briefly move it back over direct heat for a few minutes, watching closely.

8. 8

   Rest and serve: Carefully transfer the grilled chicken to a large cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Carve the chicken into pieces and serve immediately.

Chef's Tips

• 💡Spice Level: Scotch bonnet peppers are very hot. For less heat, remove all seeds and the white pith. For a milder flavor, you can substitute one Scotch bonnet with a habanero pepper or use fewer peppers.
• 💡Marination is Key: The longer the chicken marinates, the deeper the jerk flavor will be. Aim for the full 24 hours if possible.
• 💡Don't Skip Spatchcocking: Flattening the chicken helps it cook more evenly and quickly, ensuring crispy skin and juicy meat throughout.
• 💡Internal Temperature: Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
• 💡Serving Suggestions: Traditional Jamaican Jerk Chicken pairs wonderfully with rice and peas, coleslaw, fried plantains, or a fresh mango salsa.