Jerk Chicken

BY CHEF JOHN ASH 

From Jamaica and the Caribbean, Jerk Chicken is traditionally grilled but you could also roast in a 400-degree oven and finish under a hot broiler for a couple of minutes to crisp the skin and give it a little char.

INGREDIENTS

6 whole, skin-on, bone-in chicken legs and thighs

1/4 c vegetable oil

1/2 c lime juice

3 tbsp brown sugar

1 tbsp dried thyme

2 tbsp soy sauce

1 c chopped green onions

2 tbsp chopped garlic

3 tbsp chopped ginger

1-2 hot peppers (habanero, scotch bonnet, or chilies)

2 tbsp freshly ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

Kosher or sea salt and freshly ground black pepper to taste

INSTRUCTIONS

1. Combine all the ingredients except the chicken in a food processor and process until smooth.

2. Place chicken in a large baking dish and pour marinade over it and massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for at least 6 hours or overnight.

3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to brown, about 15 minutes.

4. Transfer chicken to indirect heat, or reduce heat to medium-low, and continue cooking, turning occasionally, until chicken is cooked through, about 45 minutes.