Jamaican
Jamaican Jerk Chicken
Smoke-grilled Jamaican chicken marinated with Scotch bonnet, allspice, thyme, scallion, and ginger.
6 servings · 35 minutes prep · 55 minutes cook
Ingredients
Ingredients
- 4 pounds bone-in chicken leg quarters
- 6 scallions, chopped
- 1 small yellow onion, chopped
- 5 garlic cloves
- 1 tablespoon chopped fresh ginger
- 3 Scotch bonnet chiles, stemmed
- 2 tablespoons fresh thyme leaves
- 2 tablespoons allspice berries, toasted and finely ground
- 2 teaspoons Diamond Crystal kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons avocado oil
- 1/4 cup whole allspice berries, soaked in water for 30 minutes
- 6 fresh bay leaves or pimento leaves
Directions
Season and Marinate
- Make three deep slashes to the bone in each leg quarter. Blend the scallions, onion, garlic, ginger, Scotch bonnets, thyme, ground allspice, salt, black pepper, nutmeg, and avocado oil into a coarse, intensely aromatic paste.
- Place the chicken in a mixing bowl and rub the paste into every surface and slash. Cover and refrigerate for 12 hours, then let stand at room temperature for 30 minutes.
Prepare the Grill and Smoke
- Prepare a charcoal grill for two-zone cooking at 275°F to 300°F. Scatter the drained whole allspice berries and bay or pimento leaves over the coals immediately before cooking.
- Arrange the chicken skin-side up over indirect heat. Cover with the vent positioned over the chicken and cook for 30 minutes, maintaining a steady aromatic smoke.
Char, Rest, and Serve
- Turn skin-side down and cook indirectly for 15 minutes more. Move over direct heat and grill for 5 to 10 minutes, turning often, until charred in spots, the skin is crisp, and the thickest thigh registers 175°F. Move pieces away from flare-ups before the spices scorch.
- Rest for 10 minutes, then chop each quarter into serving pieces with a heavy knife.
