Jamaican Jerk Chicken (Grilled over Charcoal or Gas)

Ingredients

Contains soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Make the jerk marinade: in a blender or food processor combine scallions, Scotch bonnet (or habanero), garlic, ginger, thyme, ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, 2 tbsp vegetable oil, salt and pepper; blitz to a coarse-smooth paste.

   If you like texture, pulse rather than puréeing completely.

   5 min
2. 2

   Pat the chicken pieces dry with paper towels.

3. 3

   Place the chicken in a large bowl or a gallon zip-top bag, spoon the marinade over the chicken and rub it well into and under the skin where possible so the seasoning contacts the meat.

4. 4

   Cover the bowl or seal the bag and refrigerate to marinate at least 4 hours; for best flavor marinate 8–12 hours or up to 24 hours.

   If you plan to use the leftover marinade as a sauce, reserve a small amount before adding raw chicken and boil it for 2–3 minutes to make it safe.

   240 min
5. 5

   Prepare the grill: build a medium-hot charcoal fire with coals pushed to one side for two-zone cooking (or preheat a gas grill to medium-high and create an indirect zone by turning off one burner). Clean and oil the grate.

   Charcoal gives the traditional smoky flavor; add a few soaked wood chips to the coals if you like extra smoke.

   15 min
6. 6

   Remove the chicken from the refrigerator about 20 minutes before grilling so it loses chill.

   20 min
7. 7

   Sear the chicken skin-side down over the direct heat until the skin chars and releases from the grate, 3–5 minutes.

   Press down briefly with tongs for good contact but avoid tearing the skin.

   5 min
8. 8

   Flip the pieces and move them to the indirect zone (skin-side up). Cover the grill and cook until the internal temperature at the thickest part reaches 165°F (74°C), about 20–30 minutes; turn once halfway through and baste once with a little vegetable oil or reserved (boiled) marinade.

   Cooking time varies with piece size and grill temperature; use an instant-read thermometer for accuracy.

   25 min
9. 9

   If you prefer more char, finish the pieces briefly over direct heat for 30–60 seconds per side after they reach 165°F.

   2 min
10. 10

    Transfer the chicken to a platter and let rest uncovered 10 minutes before serving so juices redistribute.

    10 min
11. 11

    Serve hot with lime wedges and traditional sides like rice and peas, fried plantains or a simple green salad.