This Jerk Chicken collaboration came about on the Cook’s Cook Community Forum on Facebook.
Neil Nijjer posted his beautiful photo, and Chef Bottone commented:
“Looks beach-side authentic. Here’s a version for those who wish to give it a whirl” and added his recipe.
Neil responded:
” I did the recipe that Edward posted. I cooked with mesquite and charcoal, and I marinated the chicken for 18 hours.”
Great minds think alike.
Ingredients
- •4 scallions, chopped
- •2-3 large garlic cloves, chopped
- •3 Scotch bonnet peppers, chopped
- •1 small onion, chopped
- •1/4 cup dark brown sugar
- •3.75 grams (1 tablespoon) chopped fresh thyme
- •8 grams (1 tablespoon) ground allspice
- •Sea salt, to taste
- •2.2 grams (1 teaspoon) freshly grated nutmeg
- •2.6 grams (1 teaspoon) cinnamon
- •60 milliliters (1/4 cup) cider vinegar
- •15 milliliters (1 tablespoon) soy sauce
- •30 milliliters (2 tablespoons) fresh lime juice
- •30 milliliters (2 tablespoons) fresh orange juice
- •28 grams (2 tablespoons) vegetable oil
- •2 chickens, each three pounds, each cut into 8 pieces or all thighs
- •Freshly ground pepper, to taste
Preparation
In a food processor, combine all of the ingredients except the chicken and process to a paste.
Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.
Light the grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes.
Transfer to a platter and serve.
