Jamaican Jerk Chicken

🧂 Ingredients

• 2 habanero or scotch bonnet peppers

  sliced, leave in seeds and membrane but remove stems
• 1 yellow onion

  roughly chopped
• 6 green onions

  sliced
• 1-inch knob of ginger

  peeled and sliced
• 3 garlic cloves

  sliced
• 2 tablespoons packed dark brown sugar
• 1 tablespoon ground allspice
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon ground pepper
• 1 teaspoon ground nutmeg

  preferably freshly grated
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon ground cloves
• ½ cup soy sauce
• ¼ cup spiced or dark rum
• Juice of three limes
• 1 tablespoon olive oil
• 1 bone-in chicken

  cut-up, with skin, about 4 pounds (see note)

Instructions

• 1 Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a
  food processor. Blend until everything roughly combines.
• 2 As the machine runs, add soy sauce, rum, lime juice and olive oil. When you
  remove the lid from the food processor, it will smell intensely peppery so watch
  your eyes.
• 3 Pour over chicken and turn a few times to ensure it's well-coated. Refrigerate
  for at least four hours, preferably overnight. 
• 4 Before cooking, pull chicken from the refrigerator and let sit at room
  temperature for 30 minutes to an hour. Oil grates to grease grill. Heat one side
  of the grill over medium to medium-high heat. On the other side, heat over low.
  Place chicken skin-side down on the hot side of the grill, cover and cook until
  grill marks appear, about three to five minutes. 
• 5 Flip the chicken and move to the cooler side of the grill. Leave the burners as
  they are. Close the lid and cook for about 10 minutes. Check on the chicken.
  It's ready when it reaches 165 degrees F in the breast meat and 175 degrees F in
  the thigh meat. If the chicken hasn't reached that internal temperature yet,
  close the lid and check on the chicken in about five minutes. Repeat if
  necessary. The exact cooking time of the chicken depends on the size of your
  pieces.
• 6 When the chicken reaches the safe internal temperature, remove from the grill,
  tent with foil and let sit for about five to 10 minutes before serving. Enjoy!
• 7 Follow steps 1-3 from the grilling method above and then proceed to step 4.
• 8 Before cooking, pull chicken from the refrigerator and let sit at room
  temperature for 30 minutes to an hour. Heat oven to 450 degrees. Place chicken
  skin-side up in a large cast-iron skillet or baking pan and roast until the
  temperature reaches 165 degrees F in the breast meat and 175 degrees F in the
  thigh meat. This should take about 35-45 minutes, depending on the size of the
  chicken.
• 9 Remove from oven, tent with foil to keep warm and let sit for 10 minutes before
  serving chicken. Enjoy!

Nutrition Info