jerk chicken
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jerk chicken

This is my version (well, mine and Martha’s) of a jerk marinade. The marinade is essentially pureed raw shallot and jalapeño along with aromatics, and of course, the longer the chicken sits in it, the better it will taste.

ingredients:

  4 medium scallions, chopped roughly
  3 garlic cloves, chopped roughly
  1 jalapeño chile, chopped (seeds and ribs removed for less heat, if needed)
  juice from one whole lime
  2 tablespoons olive oil, plus more for grill
  2 tablespoons light-brown sugar
  1 ½ teaspoons ground allspice
  1 teaspoon dried thyme
  ½ teaspoon ground cinnamon
  1 tablespoon balsamic vinegar
  coarse salt
  12 pieces bone-in chicken, skinned and trimmed of excess fat

directions:

1. In a blender, combine scallions, garlic, jalapeño, lime juice, oil, sugar, allspice, thyme, cinnamon and vinegar with 1 teaspoon salt and 2 tablespoons water and blend until smooth. Set aside ¼ cup of marinade for brushing when grilling.

2. Place chicken in a shallow dish and season all over with salt. Transfer chicken to large plastic freezer bag and pour remaining marinade over; seal and shaked to coat. Refrigerate, shaking once or twice per hour, for at least 4 hours, or up to twenty-four (the longer the better – try overnight!).

3. Heat grill to medium-high; oil grill if necessary. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.

4. Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately with a side of cool yogurt dip (mix yogurt with one finely chopped shallot, parsley and salt).

after-thoughts:

Next time I would try a chipotle pepper rather than the jalapeño - its smoky flavour and medium heat would be delicious in this marinade.

recipe origin: based on a Martha Stewart, Everyday Food recipe