Summer jerk chicken


1 medium onion, coarsely chopped

3 medium scallions, chopped

1 teaspoon freshly grated nutmeg

1 teaspoon salt

1/2 cup soy sauce

1 tablespoon vegetable oil

2 Scotch bonnet chiles, chopped

2 garlic cloves, chopped

1 tablespoon five-spice powder

1 tablespoon allspice berries, coarsely ground

1 tablespoon coarsely ground pepper

1 teaspoon dried thyme, crumbled

Two 3 1/2- to 4-pound chickens, quartered

Instructions :

Step 1

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

Step 2

Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

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