Even as summer winds down, a warm afternoon is still a good excuse to fire up the grill. This jerk-inspired chicken gets its bold flavor from Scotch bonnet peppers, allspice, scallions, ginger, lime, and dark rum. Give it an overnight soak in the marinade, then grill it slowly over indirect heat for tender, fragrant chicken with a smoky, lightly caramelized finish. Serve with rice and peas, grilled pineapple, or a bright mango salsa.
INGREDIENTS
1 tablespoon cracked black peppercorns
¾ teaspoon grated nutmeg
1½ teaspoons ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoons salt
¼ cup muscovado or dark brown sugar
3 to 9 Scotch bonnet or habanero peppers, seeded and chopped
4 teaspoons minced garlic
1 tablespoon minced ginger
2 bunches scallions, finely chopped (green and white parts)
½ cup neutral oil
Zest and juice of 4 limes
¼ cup white vinegar
½ cup dark rum
1 chicken (4 to 6 pounds), cut into 8 pieces, or 5 pounds chicken drumsticks
METHOD
In a large bowl, whisk together the peppercorns, nutmeg, allspice, cinnamon, cloves, salt, and sugar. Stir in the peppers, garlic, ginger, scallions, oil, lime zest and juice, vinegar, and rum.
Place the chicken in a large resealable bag or glass dish. Pour the marinade over it and turn the pieces to coat. Cover or seal and refrigerate for 12 to 24 hours.
Prepare a grill for medium heat with a cooler, indirect-heat side. Lightly oil the grates. Remove the chicken from the marinade, letting excess drip off; discard the marinade.
Arrange the chicken skin-side up over indirect heat. Cover and grill, turning occasionally, until nearly cooked through, about 35 to 45 minutes. The sugar in the marinade can brown quickly, so move the chicken away from any flare-ups. For crispier skin, finish skin-side down over direct heat for a few minutes.
Check the thickest part of the chicken with a food thermometer, avoiding the bone. When it reaches 165°F, transfer the chicken to a platter and let it rest for 5 to 10 minutes before serving.
SUGGESTED SERVING IDEAS
- Serve with grilled pineapple, mango salsa, or lime wedges.
- Pair with rice and peas, fried plantains, or coconut slaw.
- Pour a cold Red Stripe beer or freshly squeezed limeade alongside.
SOURCE: Adapted from a recipe in the Los Angeles Times
