Jerk Chicken

Name: Jerk Chicken
Total time: 5 h
Yield: 6 servings
Ingredients: 1.4 kg Chicken drumsticks; 2 Habanero peppers, stemmed; 6 stalks Green onions (scallions), roughly chopped; 6 cloves Garlic; 1 tbsp Ginger root, grated; 8 sprigs Thyme (fresh), leaves stripped; 1 tbsp Ground allspice; ½ tsp Ground cinnamon; ¼ tsp Ground nutmeg; 1 tsp Ground black pepper; 2 tbsp Light brown sugar, packed; 3 tbsp Soy sauce (all-purpose); 2 Lime, juiced; 2 tbsp Vegetable oil; 1½ tsp Table salt

5 hrServes 6$52.75

Chicken pieces are marinated in a blended paste of habanero, green onion, garlic, ginger, fresh thyme, allspice, cinnamon, nutmeg, black pepper, brown sugar, soy sauce, lime, and oil, then grilled slowly over indirect heat until charred and cooked through. Habanero stands in for Scotch bonnet, and pimento-wood smoke is not reproduced.

Ingredients

1.4 kgChicken drumsticksBuy 3.09 lb
2Habanero peppersstemmed
6 stalksGreen onions (scallions)roughly choppedBuy 1 bunch
6 clovesGarlicBuy 1 head
1 tbspGinger rootgratedBuy 0.02 lb
8 sprigsThyme (fresh)leaves strippedBuy 1 package
1 tbspGround allspiceBuy 1 jar
½ tspGround cinnamonBuy 1 jar
¼ tspGround nutmegBuy 1 jar
1 tspGround black pepperBuy 1 jar
2 tbspLight brown sugarpackedBuy 1 bag
3 tbspSoy sauce (all-purpose)Buy 1 bottle
2Limejuiced
2 tbspVegetable oilBuy 1 bottle
1½ tspTable saltBuy 1 canister

Substitution

Habanero peppers in place of “Scotch bonnet pepper”. Habanero replaces Scotch bonnet, which is unpriced at the reference store; the two are closely related chiles with similar heat and fruity flavor.

Method

Blend the habaneros, green onions, garlic, ginger, thyme, allspice, cinnamon, nutmeg, black pepper, brown sugar, soy sauce, lime juice, oil, and salt into a paste (wear gloves).
Slash the chicken to the bone, rub it all over with the paste, and marinate at least 4 hours.
Set up a grill for two-zone heat and cook the chicken over the cooler side, covered, turning occasionally, for 35 to 40 minutes.
Move it to the hot side to char for the last few minutes, until the chicken reaches 175°F (80°C) at the bone.
Rest 5 minutes and serve.