Week 35 – Jamaican Jerk Chicken Recipe

Paul Chung, as contributed to Food & Wine Magazine

·         1 medium onion, coarsely chopped

·         3 medium scallions, chopped

·         2 Scotch bonnet chiles, chopped

·         2 garlic cloves, chopped

·         1 tablespoon five-spice powder

·         1 tablespoon allspice berries, coarsely ground

·         1 tablespoon coarsely ground pepper

·         1 teaspoon dried thyme, crumbled

·         1 teaspoon freshly grated nutmeg

·         1 teaspoon salt

·         1/2 cup soy sauce

·         1 tablespoon vegetable oil

·         Two 3 1/2- to 4-pound chickens, quartered


1.     In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.

2.     Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.