Jamaican Grilled Jerk Chicken

I love BIG, BOLD flavored food and this Jerk Chicken delivered! Lobster made dinner and I couldn't stop devouring my chicken even though it was massively large. I kid you not, it was probably about the size of my face and I practically ate the whole thing. It was nice and charred from the grill and you know everything tastes better when it's grilled outside. Each bite had tremendous complex flavor from the different spices in the marinade and it was just mmmmmm. I'm gettin' hungry just thinking about it! It's so fun experimenting with new and different cuisines from all around the world in the comfort of your own home - especially when it tastes GOOD! I highly suggest making this for your special someone - they will love it!

Jamaican Grilled Jerk Chicken
Adapted from Jamaican Food
2 servings

* 1 tsp Caribbean spice rub
* 3-5 scallions, chopped
* 4-6 large garlic cloves, chopped
* 1 small onion, chopped
* 1 jalapeno, seeded or 4-5 scotch bonnet or 1 habanero chile, stemmed and seeded
* 1/4 cup fresh lime juice
* 1/2 cup white vinegar
* 1/4-1/2 cup soy sauce
* 1/3 cup olive oil
* 1 1/2 tablespoons salt
* 2 tablespoon packed brown sugar
* 1 tablespoon fresh thyme leaves
* 2 teaspoons ground allspice
* 2 teaspoons black pepper
* 3/4 teaspoon nutmeg
* 1/2 teaspoon cinnamon


* 2 chicken breast halves with skin and bones (1.5 lb)


1. Sprinkle Caribbean spice rub on chicken
2. Make marinade by blending all marinade ingredients in a blender until smooth.
3. Place fingers under skin of chicken and separate skin from chicken careful not to rip skin from chicken. Spread a lot of marinade under skin of chicken then place in plastic sealable bag and put rest of marinade in bag covering chicken. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice for at least 1 1/2 hours and up to overnight. Let chicken stand at room temperature 1 hour before cooking.

Using a Charcoal Grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

Using a Gas Grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.