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Easy Jerk Chicken

From

June/July 2005

Easy Jerk Chicken

Our Easy Jerk Chicken recipe features the keynote flavors of jerk seasoning—ground allspice, thyme, and habanero (or Scotch bonnet) chiles. We used a food processor to quickly blend the ingredients into a smooth paste. We rubbed the paste thoroughly over and under the skin of the chicken parts and let chicken sit for at least two hours to allow the seasoning to penetrate the meat. Cooking the chicken over a two-level fire gave us a well-browned exterior and a juicy interior.

Serves 4

If you are averse to spicy foods, remove the seeds and ribs before processing the chiles. If you cannot find habaneros, substitute 4 to 6 jalapeño chiles. This recipe can easily be doubled, but, depending on the size of your cooking grate, you may have to grill the chicken in two batches.

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