The Moody Foody, Toni Chapman’s Caribbean-Style Jerk Chicken

2 pounds bone-in chicken (mixed pieces)
½ cup dark beer (if grilling), such as Red Stripe or Guinness
1 cup Jerk Marinade

Jerk Marinade:
Makes about 1¾ cups

· 6 scallions, roughly chopped
· ½ small white onion, roughly chopped (about ¼ cup)
· ½ cup packed dark brown sugar
· ¼ cup distilled white vinegar 8 garlic cloves, minced (about 2 tablespoons plus 2 teaspoons)
· 2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
· Juice of ½ orange Juice of ½ lime
· 1 or 2 Scotch bonnet peppers, roughly chopped
· 2 tablespoons extra-virgin olive oil 2 tablespoons browning sauce
· 2 tablespoons allspice berries 2 teaspoons kosher salt
· ½ teaspoon ground nutmeg
· ½ teaspoon ground cinnamon
· ½ teaspoon ground ginger

To grill: Preheat a grill to medium-high heat (about 400°F). Lightly oil the grates and place the marinated jerk chicken on the grill, skin-side down. Grill for 5 to 7 minutes on each side, turning occasionally to prevent burning. While the chicken grills, pour some beer over the top. Grill for a total of 20 to 25 minutes, until an instant-read thermometer inserted into the dark meat reads 165°F. Remove the chicken from the grill and let rest for 2 to 3 minutes, then serve warm.

To bake: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the marinated jerk chicken on the prepared pan. Bake for 40 to 50 minutes, until an instant-read thermometer inserted into the dark meat reads 165°F. Remove the chicken from the oven and rest for 2 to 3 minutes, then serve warm.

Chef’s Kiss: Baste the chicken with leftover marinade during the last few minutes. Letting the chicken rest before serving locks in all those juicy flavors.

Jerk Marinade
In a food processor or blender, combine the scallions, onion, brown sugar, vinegar, garlic, fresh ginger, orange juice, lime juice, Scotch bonnet pepper(s), olive oil, browning sauce, allspice, salt, nutmeg, cinnamon, and ground ginger. Pulse until smooth. Add water, as needed, to thin the sauce to your desired consistency. Use right away or store in a sealed container in the fridge for up to 1 week.