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Jamaican Jerk Chicken

Ingredients

Meat

  • 8 pieces Chicken thighs, breast, legs or combination

Spark

  • 1 whole Lemon
  • 1 whole Lime
  • 5 cloves Garlic
  • 5 Green Onion stems
  • 1 sliced Yellow Onion
  • 2 seeded Habanero Peppers
  • 2 whole Sweet Cherry Peppers

Warmth

  • 2 tbsp Whole Allspice 1 tbsp ground
  • 1 inch Fresh Ginger sliced
  • 1 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg freshly grated
  • 1/2 tsp Ground Coriander
  • 1 tsp Whole Cloves 1/2 tsp ground
  • 1 tbsp Whole Black Peppercorns 2 tsp ground
  • 1/2 tsp Cayenne Pepper
  • 1 tbsp Thyme 1 tsp ground

Body

  • 1 tsp Coarse Salt
  • 1/4 cup Brown Sugar
  • 1/4 cup Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1/4 cup Olive Oil

Instructions

  • Grind whole allspice, black peppercorns, thyme, cloves and nutmeg in a spice or coffee grinder.
  • Add all ingredients except olive oil to food processor. Blend well, scraping sides to evenly combine.
  • Slowly add and stir in olive oil for 1 minute.
  • Coat chicken with jerk marinade getting under the skin. Place in plastic bag or containers and refrigerate 24 hours.
  • Prepare grill for direct and indirect heat. Over direct heat, place chicken skin side down for 5 minutes, then flip 5 minutes. Continue process until chicken is done.