Jamaican Jerk Chicken

Ingredients

• 3-4lbs chicken thighs, breasts, or legs
• 2 medium onions, chopped
• 5-6 garlic cloves, peeled
• 1 cup chopped scallions
• 1/2 teaspoon freshly grated ginger
• 1 tsp brown sugar
• 5-6 sprigs fresh thyme
• 2 1/2 teaspoons salt
• 2 1/2 teaspoons freshly ground black pepper
• 1 1/2 tablespoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2-3 medium scotch bonnet peppers
• 2 wiri wiri peppers
• 1 serrano chili pepper (optional)
• 2-3 green chili peppers (optional)
• 1 tablespoon oil

Instructions

1. 1

   Clean meat, pat dry with paper towels, set...: Clean meat, pat dry with paper towels, set aside.

2. 2

   Add onions, garlic, scallions, ginger, thyme, salt, ground...: Add onions, garlic, scallions, ginger, thyme, salt, ground spices and peppers, and oil to food processor, pulse until marinade looks course and thick.

3. 3

   Use the desired amount of seasoning on the...: Use the desired amount of seasoning on the meat. Let meat marinate in jerk seasoning overnight or for one hour minimum.

4. 4

   If using a gas grill, grill until juices...: If using a gas grill, grill until juices run clear or use a meat thermometer to check when chicken is done (165 degrees or higher).

5. 5

   If smoking on a barbecue grill: mix charcoal...: If smoking on a barbecue grill: mix charcoal and pimento wood chips and scatter on the bottom of the grill. Light wood chips/coals and let smoke develop for about 20 minutes. Add chicken and let it cook slowly for about one hour to an hour and a half. Do not open lid often as this will let out the smoke. Juices will run clear once chicken is done. If you see a slight pink color in the meat, do not be alarmed, the pink color is a result of smoking any type of meat.