Jess' Super Hot Jerk Chicken

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 



Ingredients


2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
1 cup minced onion 
1 tablespoon thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
Jerk rub/seasoning (see recipe here
1 whole chicken, cut in quarters (leave skin on)

Instructions


In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
Prepare a charcoal grill, adding 2 cups of soaked chips from pimento or hickory wood. Over low heat, cook until meat is firm, about 1 1/2 to 2 hours. Sprinkle with jerk sauce before serving
Servings
6
Servings
6