Ingredients
For the Marinade
- 4 to 5 fresh Scotch bonnet or habanero chiles, stemmed and seeded
- 4 large garlic cloves, peeled
- 3 scallions, roughly chopped
- 1 small onion, roughly chopped
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons salt
- 1 tablespoon packed brown sugar
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 2 teaspoons black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 2 chickens, quartered
Servings: 4 Prep Time: 24 hour marinade Cook Time: 30 min There are a lot of choices for celebrating Columbus day, including pork and seafood. We chose Jerk Chicken, not because it was something Chris Columbus brought to the new world, but something he discovered when he got here.
Directions
Place all the marinade ingredients into the workbowl of a food processor and process until smooth
Place the chicken quarters into 2 large Ziploc bags and pour 1/2 of the marinade into each bag. Seal bags, pressing out as much air as possible and refrigerate overnight to 24 hours.
Remove chicken from the refrigerator and allow to come to room temperature while starting the fire. Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Scrub and oil the cooking grate.
Place chicken pieces on the hot side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to the cool side of the grill and cover. Continue to cook until chicken is cooked through, another 20-30 minutes. Remove from grill, allow to cool for 5 minutes, and serve.
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