Spicy Grilled Jerk Chicken

Instrucciones

1

Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.
2

Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.
3

Drain bay leaves and allspice berries in a fine-mesh strainer. Spread 2/3 of bay leaves evenly over the cooler side of the grill (it&
4

Open lid and place half of remaining bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes. Open lid, add 15 new coals to the pile of hot coals, then place remaining bay leaves and allspice berries on hot side of grill directly above the coals. Cover and continue to cook until the coolest part of the chicken breast registers 145°F (63°C) on an instant-read thermometer, about 20 minutes longer.
5

Uncover grill and wait 5 minutes until coals are hot again (if using gas grill, increase heat to high). Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the coals or burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp and charred and coolest part of breast registers 150°F to 155°F (66°C to 68°C) on an instant-read thermometer, 4 to 6 minutes longer. Transfer to a large platter, allow to rest 5 minutes, and serve.
6

Scotch bonnet peppers are extremely hot. Handle with caution and consider wearing latex gloves. Wash knife, cutting board, and all surfaces immediately after working with them. Do not touch your face or any sensitive areas until you&
7

To split a chicken, start by using sharp poultry shears to remove the backbone by cutting along both edges of the spine. Next, flip the bird over and flatten it slightly by pressing down. Cut the bird in half along the center of the breastbone with a sharp knife. Your butcher should be able to do this for you. You can also substitute four chicken leg quarters if you prefer more dark meat (I do).
8

This recipe can easily be doubled. To double, use twice the amount of chicken but the same amount of marinade. Cook all four chicken halves on the grill at the same time.

Ingredientes

Instrucciones