Grilled Jerk Chicken

Jerk chicken is a Jamaican staple. I like to add extra flavor by adding whole allspice berries to the charcoal as the chicken cooks.

SERVES 8

8 whole chicken leg quarters

1⁄3 cup canola oil

1⁄3 cup lime juice

1⁄4 cup light brown sugar

3 tablespoons apple cider vinegar

11⁄2 tablespoons fresh thyme leaves

3 teaspoons ground allspice

1⁄2 teaspoon ground mace

11⁄2 teaspoons sea salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1⁄2 teaspoon ground cloves

1⁄4 teaspoon freshly ground nutmeg

1 bunch scallions, chopped

6 cloves garlic

1 small onion, quartered

6 Scotch bonnet peppers

1-inch knob fresh ginger, sliced

  1. Place the chicken in a marinating container or resealable plastic bag. Set aside. Place the remaining ingredients in a blender or food processor and pulse until smooth. Pour over the chicken. Refrigerate the chicken for 8–12 hours.
  2. Prepare your charcoal grill according to manufacturer’s instructions. Grill the chicken over high, direct heat until the skin begins to caramelize.
  3. Reduce the heat and continue to cook, covered, until the chicken is fully cooked, about 30–40 minutes. If desired, use the remaining marinade to baste the chicken during the cooking process. Serve immediately.