Name: Jamaican Jerk Chicken
Total time: 1 h 15 min
Cuisine: Caribbean
Ingredients: 1 medium Onion, coarsely chopped; 3 medium Scallions, chopped; 2 Scotch bonnet chiles, chopped; 2 clove Garlic, chopped; 1 tbsp Allspice berries, coarsely ground; 1 tbsp Black pepper, coarsely ground; 1 tbsp Five-spice powder; 1 tsp Nutmeg, freshly grated; 1 tsp Dried thyme, crumbled; 1 tsp Salt; 1/2 cup Soy sauce; 1 tbsp Vegetable oil; 2 Whole chickens, 3 1/2 to 4-pound, quartered; Fresh thyme, small sprigs, for garnish; Lime, wedges, for serving

Method

4 steps. Tap one to mark it done.

Put the onion, scallions, chiles, garlic, allspice berries, black pepper, five-spice powder, nutmeg, dried thyme, and salt into a food processor and blend until a chunky paste forms, about 15 seconds. While the machine is running, slowly pour the soy sauce and vegetable oil through the feed tube, mixing for another 10 seconds until incorporated. Move this marinade into a large nonreactive bowl.
Place the chicken quarters into the bowl with the marinade and turn them to coat thoroughly. Cover the bowl and place in the refrigerator for a minimum of 4 hours, or preferably between 12 and 24 hours.
Bring the grill to a medium heat of 350°F to 400°F / 177°C to 204°C. Allow the chicken to rest at room temperature while the grates warm up. Lift the chicken quarters from the bowl, letting any excess marinade drip back in. Brush the top grate with vegetable oil, then set the chicken on it, skin side down. Grill with the lid down, turning the meat occasionally, until thoroughly browned. It is done when a digital thermometer displays 160°F (71°C) in the thickest section of the breast and the thigh reaches 170°F (77°C), taking approximately 35 to 40 minutes.
Move the chicken to a serving platter and allow it to rest for 10 minutes, during which time the inner breast temperature will increase to 165°F / 74°C. Decorate with fresh thyme sprigs and serve alongside lime wedges.