Jamaican Jerk Chicken

Ingredients

• 3-4 lbs chicken thighs, breasts, or legs
• 2 medium onions, chopped
• 5-6 garlic cloves, peeled
• 1 cup chopped scallions
• 1/2 teaspoon freshly grated ginger
• 1 tsp brown sugar
• 5-6 sprigs fresh thyme
• 2 1/2 teaspoons salt
• 2 1/2 teaspoons freshly ground black pepper
• 1 1/2 tablespoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2-3 medium scotch bonnet peppers
• 2 wiri wiri peppers
• 1 serrano chili pepper (optional)
• 2-3 green chili peppers (optional)
• 1 tablespoon oil

Steps

1. Clean meat, pat dry with paper towels, set aside.
2. Add onions, garlic, scallions, ginger, thyme, salt, ground spices and peppers, and oil to food processor, pulse until marinade looks coarse and thick.
3. Use the desired amount of seasoning on the meat. Let meat marinate in jerk seasoning overnight or for one hour minimum.
4. If using a gas grill, grill until juices run clear or use a meat thermometer to check when chicken is done (165 degrees or higher).
5. If smoking on a barbecue grill: mix charcoal and pimento wood chips and scatter on the bottom of the grill. Light wood chips/coals and let smoke develop for about 20 minutes. Add chicken and let it cook slowly for about one hour to an hour and a half. Do not open lid often as this will let out the smoke. Juices will run clear once chicken is done. If you see a slight pink color in the meat, do not be alarmed, the pink color is a result of smoking any type of meat.