Jerk Chicken

The best jerk recipe I've ever tasted,  is fragrant, fiery hot and smoky all at once. It's from Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight. This pefect for a barbecue, and a nice change from other hot type dishes. Serve with your favorite potato salad.

Good eatin' mon!

Ingredients

1 medium onion, coarsely chopped 

3 medium spring onions, chopped 

2 Scotch bonnet chiles, chopped (use any really hot chili pepper).

2 garlic cloves, chopped 

15 g five-spice powder 

15 g allspice berries, coarsely ground 

15 g coarsely ground pepper 

5 g thyme, crumbled 

5 g freshly grated nutmeg 

5 g Salt 

125 ml soy sauce 

5 ml vegetable oil 

As many chicken thighs as you need 

How to do it:

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. 

Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.