Ingredients
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
- 1 bunch scallions (about 6-8), roughly chopped
- 2 Scotch bonnet or habanero peppers, stemmed (use one if you’re concerned about heat)
- 6-8 cloves garlic
- 1-inch piece fresh ginger, peeled
- 1.5 tablespoons dried thyme leaves
- 1 tablespoon whole allspice berries
- 3 tablespoons dark brown sugar
- 1.5 tablespoons dark soy sauce
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon Diamond Crystal kosher salt
- 2 teaspoons neutral oil
Blend the Marinade Paste
Combine all ingredients except for the chicken—from the scallions to the neutral oil—in a blender or food processor.
Blend on high speed until the mixture forms a thick, relatively smooth paste. You may need to scrape down the sides a few times. Be careful when handling the Scotch bonnet peppers; wearing gloves is a good idea as their oils can cause a painful burn on your skin.
Marinate the Chicken Overnight
Place the chicken pieces in a large bowl or a gallon-sized zip-top bag. Pour the jerk marinade all over the chicken and use your hands to rub it into every surface and under the skin.
Cover or seal and refrigerate for at least 4 hours, but a full 24 hours will produce a much more flavorful result.
Grill with Two-Zone Heat
Remove the chicken from the refrigerator 30-45 minutes before you plan to cook to let it come to room temperature.
Prepare your grill for two-zone cooking: one side with high, direct heat and the other with low, indirect heat.
Place the chicken pieces skin-side down on the hot side of the grill. Let them sear for ~4-5 minutes, until you have dark, defined grill marks.
Flip the chicken and move it to the cooler, indirect-heat side of the grill. Cover the grill and let the chicken cook, turning every 5-7 minutes, for another ~25-35 minutes. The sugar in the marinade will burn if left over direct heat for too long, so this two-zone method is crucial.
The chicken is done when the internal temperature in the thickest part reaches 165F.
Rest and Serve
Let the chicken rest for 5-10 minutes after pulling it from the grill. This allows the juices to redistribute, keeping the meat moist.
Serve immediately. The skin should be crispy and charred in spots, and the meat should be deeply perfumed with the spice from the marinade.
Jerk Chicken
Ingredients
- 3 lbs bone-in skin-on chicken pieces (thighs and drumsticks work best)
- 1 bunch scallions about 6-8, roughly chopped
- 2 Scotch bonnet or habanero peppers stemmed (use one if you’re concerned about heat)
- 6-8 cloves garlic
- 1- inch piece fresh ginger peeled
- 1.5 tablespoons dried thyme leaves
- 1 tablespoon whole allspice berries
- 3 tablespoons dark brown sugar
- 1.5 tablespoons dark soy sauce
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon Diamond Crystal kosher salt
- 2 teaspoons neutral oil
Instructions
- Add all marinade ingredients except chicken to a blender or food processor.
- Blend on high until a smooth paste forms, scraping down sides as needed.
- Place the chicken pieces in a large bowl or zip-top bag.
- Pour the marinade over the chicken and rub thoroughly, including under the skin.
- Cover and refrigerate for at least 4 hours or up to 24 hours for best flavor.
- Remove the chicken from the refrigerator 30-45 minutes before cooking.
- Set up the grill for two-zone cooking with high direct heat on one side and low indirect heat on the other.
- Place the chicken skin-side down on the hot side and sear for 4-5 minutes until grill marks form.
- Flip the chicken and move to the indirect heat side.
- Cover and cook for 25-35 minutes, turning every 5-7 minutes until internal temperature reaches 165F.
- Let rest for 5-10 minutes before serving.
