Jamaican Jerk Chicken (shred for great taco meat)

 

6 lbs. Chicken quarters (leg and thigh) or two 3 lb. chickens, halved

1/2 red wine vinegar

½ cup soy sauce

¼ cup light brown sugar

2 Tbsp dark rum

2 Scotch Bonnet (habanero) peppers, chopped

1 red onion, chopped

4 green onion tops, chopped (more for garnish)

Torn parsley from 1 bunch

Torn cilantro from 1 bunch

1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped

4 teaspoons ground allspice

4 teaspoons ground cinnamon

4 teaspoons ground nutmeg

4 teaspoons ground ginger

2 teaspoons honey

Juice from one lime (more for wedges)

Kosher salt and fresh ground pepper, to taste

2 Tbsp vegetable oil

 

Combine all marinade ingredients except the oil in a food processor and blend for 10 to 15 seconds. Continue blending for another 10 seconds and slowly pour in the oil through the feed tube until a smooth, loose paste forms.

Make jerk marinade: Put all the jerk ingredients (except for the oil) into a blender and blend for about 15 seconds. Blend again while slowly drizzling in the oil until you get a pasty-smooth consistency.

 

Marinate the chicken: Place the chicken in large re-sealable bags. Pour lime juice and the jerk marinade over the chicken and coat well.

Massage the jerk marinade into the chicken. Seal the bag. Refrigerate for at least one hour or overnight.

Remove chicken, simmer marinade: When you are ready to cook the chicken, remove chicken from the marinade bag. Put the remaining marinade into a small saucepan.

Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken.

If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

 

Grilling Method:

Preheat grill to medium high. Sprinkle chicken with salt and pepper. Place chicken, skin side down on the grill grates. DO NOT WALK AWAY. Cover. Cook for about 5 minutes, watching and turning so the chicken doesn’t catch fire, keeping the internal grill temperature between 350°F and 400°F. Flip and move the chicken to an indirect side of the grill and continue cooking for another 45-60 minutes, turning the chickens occasionally and basting with marinade, until the chicken is cooked through. DO NOT WALK AWAY. Chicken catches fire easily. Flip and move pieces around during grilling. Crack open a couple of beers and hang out near the grill.

The chicken is done when the juices run clear (not pink) when a knife tip is inserted into thigh, or 165°F-170°F when checked with a meat thermometer. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

 

Oven Method:

Preheat oven to 350°F. Place chicken on a parchment paper lined baking pan, skin side up. Roast until chicken is cooked through, about 40-50 minutes.

The chicken is done when the juices run clear (not pink) when a knife tip is inserted into the thigh, or a meat thermometer reads about 165°F-170°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Separate the legs and thighs and serve. Garnish with chopped scallions and lime wedges.