Jerk Chicken

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:45

Categories: Poultry

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1    medium onion — coarsely chopped

3    medium scallion — coarsely chopped

2    each scotch bonnet chiles — coarsely chopped

2    cloves garlic — chopped

1    tablespoon five-spice powder

1    tablespoon allspice berries — ground

1    tablespoon black pepper — ground

1    teaspoon thyme — crumbled

1    teaspoon ground nutmeg

1    teaspoon salt

½    cup soy sauce

1    tablespoon vegetable oil

3 ½     pounds chicken, whole — quartered

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and salt and process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream until combined. Pour the marinade into a large shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Let the chicken return to room temperature before cooking.

Light a grill, preferably charcoal, or preheat the oven to 500°F. Grill or roast the chicken: if grilling, cover the grill for a smokier flavor; if roasting, cook the chicken, skin side up, on the top shelf of the oven. Cook the chicken, turning occasioning, for 30 to 40 minutes, until well browned and cooked through. Cut each chicken quarter in half, transfer to a platter and serve.