Jerk Chicken Forever
Backyard Jerk Chicken
Chicken gets a bad rap. True, it may not be the most glamorous of meats — but when treated right (i.e. spiced and slow-cooked to moist-meets-crispy perfection) it can make for a truly memorable meal.
So treat it right. Rub it down with a spicy Jamaican-style marinade, and fire up your oven or your grill (either works). Piled on a sandwich or eaten straight from the pan with your fingers, this is chicken with attitude — and you won’t want to ignore it.
1 Scotch bonnet or habanero chile, stemmed
1 bunch scallions, cut into pieces
2 cloves garlic, smashed and peeled
1 1/2 teaspoons dried thyme
2 tablespoons packed dark-brown sugar
1 tablespoon ground allspice
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil, plus more for grill
3 1/2 to 4 pounds chicken pieces
Salt and pepper
1. In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).
2. Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.
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