Grilled Jerk Chicken

Name: Grilled Jerk Chicken
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Central American, Caribbean
Ingredients: 2 teaspoons black pepper; 1 Tbsp packed brown sugar; 4 chicken breast halves with skin and bones (3 pounds), halved crosswise; 1 kilograms chicken thighs and drumsticks; 1 teaspoons cinnamon; 1 Tbsp fresh thyme leaves; 4 larges garlic cloves, chopped; 2 teaspoons ground allspice; 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded; 59 milliliters fresh lime juice; 1 teaspoons freshly grated nutmeg; 3 Tbsps olive oil; 1 small onion, chopped; 2 Tbsps salt; 3 scallions, chopped; 2 Tbsps soy sauce

Need This recipe is typical of Central American cuisine. If you have pepper, habanero chile, cinnamon, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Blend all marinade ingredients in a blender until smooth.

Ingredients you will need

Marinade

Equipment you will use

Blender

Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Ingredients you will need

Chicken Pieces

Marinade

Whole Chicken

Equipment you will use

Ziploc Bags

Frying Pan

Let chicken stand at room temperature 1 hour before cooking.

Ingredients you will need

Whole Chicken

Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 10

Equipment you will use

Grill

and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Ingredients you will need

Whole Chicken

Serve chicken with salsa.

Ingredients you will need

Whole Chicken

Salsa

· If you can't grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total.

Ingredients you will need

Roasted Chicken

Equipment you will use

Baking Pan

Grill

Oven

Equipment

Ingredients

Servings:

2teaspoons

black pepper 1Tbsp

packed brown sugar 4

chicken breast halves with skin and bones (3 pounds), halved crosswise 1kilograms

chicken thighs and drumsticks 1teaspoons

cinnamon 1Tbsp

fresh thyme leaves 4larges

garlic cloves, chopped 2teaspoons

ground allspice 4

to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded 59milliliters

fresh lime juice 1teaspoons

freshly grated nutmeg 3Tbsps

olive oil 1small

onion, chopped 2Tbsps

salt 3

scallions, chopped 2Tbsps

soy sauce

Recommended wine: Gewurztraminer, Pinot Gris, Riesling

Caribbean on the menu? Try pairing with Gewurztraminer, Pinot Gris, and Riesling. You'll want to opt for wines with a bit of sweetness when dealing with spicy Caribbean dishes. Serve these wines chilled so they're even more refreshing. You could try Red Newt Cellars Gewurztraminer. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.