Skill Level: Intermediate
Makes/Serves: 4
Total Time: 9 hours 35 minutes (includes time to marinate)
Hands-on/Active Time: 1 hour
Jerk is a Caribbean cooking method that originated in Jamaica and features a spicy wet marinade or dry rub made with hot peppers, garlic, onions, and warm spices like allspice, cinnamon, cloves, and ginger, plus fresh thyme. Traditionally, meats are marinated and cooked slowly over pimento wood and hot coals. This version is inspired by a trip to Grand Cayman Island and Chef Luigi Moacsin, and adapts the classic flavors for your backyard grill or an indoor grill pan.
Ingredients:
- 10 seasoning peppers or mini colorful bell peppers
- 23 Scotch bonnet peppers (use more for extra heat)
- 8 garlic cloves
- 2 bunches scallions, roughly chopped
- 1/2 cup ground allspice
- 1/2 cup tightly packed dark brown sugar
- 2 tablespoons fresh thyme leaves
- 1 tablespoon whole allspice berries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup orange or pineapple juice (fresh or bottled)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce, plus more if needed
- 1 teaspoon freshly ground black pepper
- Kosher salt
- 1 whole chicken (56 pounds), quartered (leg/thigh and breast/wing)
- Vegetable oil, for the grill grates
- Slices of hard dough bread or white sandwich bread, for serving
- Ketchup, for serving
Directions:
- In a food processor, pulse the seasoning peppers, Scotch bonnets, garlic, and scallions until coarsely chopped. Add ground allspice, brown sugar, thyme, whole allspice berries, cinnamon, and nutmeg; pulse to combine. Add the juice, olive oil, soy sauce, black pepper, and 1 tablespoon kosher salt and blend until a thick, spreadable paste forms. If too thick, stir in more soy sauce.
- Spoon half the jerk paste into a large shallow container. Arrange the chicken pieces in the dish, cover with the remaining paste, and rub so all surfaces are evenly coated. Cover and refrigerate to marinate overnight, up to 24 hours.
- Prepare the grill with a hot side and a cooler indirect side (charcoal or a gas grill with one burner off works best).
- Oil the grill grates with a paper towel dipped in vegetable oil. Place the chicken skin side up on the cooler part of the grill and close the lid.
- Grill, turning the chicken every 10 minutes so heat reaches all sides, until an instant-read thermometer registers 165F for breasts and 170F for thighs. Timing is roughly 4045 minutes for breasts and 3035 minutes for thighs. Move pieces to the hot side, skin side down, and grill until the skin is dark and crispy, 68 minutes.
- Serve immediately with thick slices of white or hard dough bread and ketchup for dipping.
- Indoor method: Preheat a cast-iron grill pan that fits over two burners on low. Place the chicken on the pan and cover with a large overturned metal bowl to mimic the grill environment. When ready to finish, increase heat and flip to crisp the skin until nicely charred.
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