This is a wonderful, earthy, spicy hot chicken dish. Marinate chicken pieces in a paste of green onions, thyme, pepper, coriander, ginger, allspice, nutmeg, cinnamon, garlic, bay, and Scotch bonnet peppers, and then grill. Don’t forget to wear gloves when handling the peppers!
Ingredients
- 4 cups 1-inch pieces green onion
- 1/4 cup fresh thyme leaves
- 2 Tbs. vegetable oil
- 1 Tbs. freshly ground pepper
- 1 Tbs. freshly ground coriander seeds
- 3 Tbs. grated peeled ginger root
- 2 Tbs. fresh lime juice
- 2 tsp. salt
- 2 tsp. freshly ground allspice
- 1 tsp. freshly ground nutmeg
- 1 tsp. ground cinnamon
- 5 cloves garlic, peeled and minced
- 3 bay leaves
- 1 to 2 fresh Scotch bonnet or habanero peppers, halved
- 3 lb. chicken pieces
- Vegetable cooking spray
Directions
Place all ingredients (except chicken and vegetable spray) in a food processor, and process until a thick paste forms, scraping the sides of the bowl once.
Rinse chicken pieces under cold water, and pat dry. Remove skin, and trim excess fat. Place in a large shallow dish, and spread 1 1/4 cups Jerk Rub over both sides of chicken. Cover and marinate in refrigerator 1 to 4 hours.
Coat grill rack with cooking spray; place rack on grill over medium-hot coals. (Add oak, pecan, or hickory wood to make your jerk more authentic.) Place chicken on rack, and cook 45 minutes or until done, turning occasionally and basting with remaining 1/4 cup Jerk Rub.
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