Andrew Zimmern’s Jerk Chicken Recipe

• 8 bone-in thighs/drumsticks
• 2 tbsp vegetable oil

Jerk Marinade
• 8 scallions, roughly chopped
• 1 medium yellow onion, chopped
• 4 garlic cloves
• 2 Scotch bonnet peppers, stemmed
• 3 tbsp fresh thyme leaves
• 1 tbsp ground allspice
• 1 tsp freshly ground black pepper
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp dark brown sugar
• 2 tbsp soy sauce
• 2 tbsp cider vinegar
• Juice of 1 lime
• 1 tbsp kosher salt
• 2 tbsp vegetable oil

1. Combine all marinade ingredients in a blender and process into a coarse paste.

2. Rub all over the chicken, working some beneath the skin. Some jerk cooks make a few slashes with a knife along the leg and thigh to allow rub to penetrate. I don’t.

3. Refrigerate at least 24 hours

4. Remove from refrigeration 30 minutes before grilling.

5. Grill over a two-zone fire:
o Indirect side: 325-350°F
o Cook until internal temperature reaches 160°F in the thigh. spooning any leftover marinade over the chicken as you cook
o Finish over direct heat for color and char

6. Rest 15 minutes before serving.

Tip: Traditional jerk is cooked slowly over pimento wood. Since most of us don't have access to it, adding a handful of soaked allspice berries to a smoker box or foil packet over charcoal gets surprisingly close.