Jamaican Jerk Chicken

What You Will Need

• Mixing Bowl

• Plastic Wrap

Yield: serves 8 Ingredients

• 3⁄4 cup packed light brown sugar

• 3⁄4 cup ground allspice

• 3⁄4 cup minced scallions

• 1⁄3 cup ground black pepper

• 1⁄4 cup kosher salt

• 1⁄4 cup minced ginger

• 1⁄4 cup fresh lime juice

• 2 tbsp. soy sauce

• 1 tbsp. dried thyme

• 1 tsp. ground cinnamon

• 1 tsp. freshly grated nutmeg

• 1⁄2 tsp. ground cloves

• 8 cloves garlic, minced

• 3 Scotch bonnet or habanero chiles, stemmed and minced

• 2 (3-4) lb. chickens, each quartered

Instructions

1. Combine sugar, allspice, scallions, oil, pepper, salt, ginger, juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl. Add chicken; toss to coat in jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill; continue cooking until cooked through, about 40 minutes. (Alternatively, transfer chicken to a foil-lined baking sheet; bake in a 350° oven until done.)