Jamaican-style Jerk Chicken

• •3.5 lb chicken, whole, spatchcocked and patted dry
• •2 large Scotch bonnet peppers, stemmed and roughly chopped (wear gloves)
• •6 stalks green onions (scallions), roughly chopped
• •8 garlic cloves, peeled
• •2 inch piece fresh ginger, peeled and roughly chopped
• •2 tablespoon fresh thyme leaves, packed
• •1.5 tablespoon whole allspice berries, crushed (or 1.5 tsp ground allspice)
• •0.5 teaspoon ground nutmeg
• •0.5 teaspoon ground cinnamon
• •2 tablespoon dark brown sugar, packed
• •2 tablespoon soy sauce
• •2 tablespoon apple cider vinegar
• •1 tablespoon fresh lime juice
• •1 teaspoon black pepper, freshly ground
• •1.5 teaspoon kosher salt
• •1 tablespoon olive oil (optional, for blending if needed)
• • for serving lime wedges

Instructions

1. 1

   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 it. Flip the chicken over and press down firmly on the breastbone to flatten it. 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, green onions, garlic, ginger, fresh thyme leaves, crushed allspice berries, ground nutmeg, ground cinnamon, dark brown sugar, soy sauce, apple cider vinegar, fresh lime juice, black pepper, and kosher salt. Blend until a thick, somewhat chunky paste forms. If the mixture is too dry to blend, add the olive oil.

3. 3

   Marinate the Chicken: Place the spatchcocked chicken in a large bowl or baking dish. Using gloves (highly recommended due to the Scotch bonnet peppers), generously rub the jerk marinade all over the chicken, ensuring to get some under the skin, especially on the breast and thigh areas. Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for the best flavor.

4. 4

   Prepare the Grill: About 30-45 minutes before cooking, remove the chicken from the refrigerator to bring it closer to room temperature. Prepare your grill for two-zone cooking (direct and indirect heat). For a charcoal grill, pile coals on one side. For a gas grill, preheat one side to medium-high and leave the other side off or on low.

5. 5

   Grill the Chicken: Place the chicken skin-side down over the direct heat for 5-7 minutes, just until the skin begins to char and crisp slightly. Watch carefully to prevent burning. Flip the chicken over to the bone-side down and move it to the indirect heat side of the grill. Close the lid and cook for 35-45 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh (without touching the bone).

6. 6

   Finish and Rest: For extra crispy skin, you can move the chicken back to direct heat skin-side down for another 5 minutes at the end, if desired. Once cooked, transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist chicken.

7. 7

   Serve: Carve the Jamaican-style Jerk Chicken into pieces and serve hot with fresh lime wedges. Traditional accompaniments include rice and peas, fried plantains, or a refreshing coleslaw.

Chef's Tips

• 💡Wear gloves when handling Scotch bonnet peppers to avoid skin irritation. Wash your hands thoroughly afterwards.
• 💡For an even deeper flavor, marinate the chicken for the full 24 hours. The longer it marinates, the more the flavors penetrate the meat.
• 💡A charcoal grill provides the most authentic smoky flavor for jerk chicken, but a gas grill works well too. Consider adding wood chips (like pimento wood or hickory) for extra smokiness.
• 💡Always use a meat thermometer to ensure the chicken is cooked through and safe to eat.
• 💡Don't discard any leftover marinade from the chicken. You can simmer it in a small saucepan for 10 minutes (to cook off any raw chicken juices) and serve it as an extra sauce alongside the finished chicken.