JAMAICA JERK CHICKEN Recipe

JAMAICA JERK CHICKEN Recipe PERHAPS THE MOST FAMOUS ELEMENT OF CARIBBEAN CUISINE, JERK IS A STYLE OF PREPARING FOOD NATIVE TO JAMAICA IN WHICH THE MEAT IS DRY-RUBBED OR WET MARINATED WITH A VERY HOT SPICE MIXTURE CALLED JAMAICAN JERK SPICE. JERK COOKING AND SEASONING HAS FOLLOWED THE CARIBBEAN DIASPORA THROUGHOUT THE WORLD. SERVE WITH BLACK BEANS, RICE AND FRIED PLANTAINS. 1 tablespoon allspice berries, coarsely ground 1 tablespoon coarsely ground pepper 1 teaspoon dried thyme, crumbled 1 teaspoon freshly grated nutmeg 1 teaspoon salt ½ cup soy sauce 1 tablespoon vegetable oil Two 3 ½ – 4 pound chicken, legs and thighs 1 medium onion, coarsely chopped 3 medium scallions, chopped 2 Scotch bonnet chilies, chopped 2 garlic cloves, chopped 1 tablespoon five-spice powder 1. In a food processor, combine the onion, scallions, chilies, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. 2. While the food processor is on, add the soy sauce and oil steadily. 3. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. 4. Bring the chicken to room temperature before proceeding. 5. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. 6. Transfer the chicken to a platter and serve. TIP: For a smokier flavor, cover the grill while cooking.