Let me just say that I am neither Jamaican nor have I ever been to Jamaica but I have been to Miami. The Miramar area of North Miami is home to a great number of Jamaican transplants. I worked there off and on for over three years and was fortunate enough to meet several interesting people from the island and according to them; this recipe is the real deal. While they say this marinade approximates the jerk found back in their homeland, the process is a bit to harder to achieve. Traditionally jerk is cooked over and open pit of smoldering pimento wood which adds distinct smoky aromatics to the meat. We do our best here by using wood charcoal and some allspice berries soaked in water then dropped onto the coals to add a hint of the pimento wood smoke. But even if you simply grill these up on a gas grill, they will be great.

INGREDIENTS:

• 3 lbs chicken leg quarters, washed & pat dry
• hickory wood charcoal
• 1/2 cup whole dried allspice berries, soaked in water for 30 minutes

For the marinade

• 2 yellow onions, chopped
• 1 cup chopped green onions
• 1 tablespoon fresh thyme leaves
• 2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 1 tablespoon sugar
• 2 teaspoons ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 Scotch bonnet peppers, minced (sub habanero)
• 1/3 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar

PREPARATION:

1. In a food processor, mix the marinade ingredients together and reserve 1 cup. Pour the remaining 2 plus cups over the cleaned chicken in a nonreactive container and marinate in the fridge for at least 6 hours. You can use freezer bags just as well but you may need to divide the marinade between 2 or 3 bags of chicken.

2. Preheat and set up grill for indirect cooking, meaning keep the coals too one side not directly under the food. Throw the soaked allspice berries directly onto the hot coals. Next, place the chicken skin side down on the grill and cook for about 1 1/2 to 2 hours, turning every 15 minutes or so and basting with the remaining marinade frequently towards the last 30 minutes of cooking. You will most likely need to cut into the largest piece to see if the juices run clear to ensure that it is done or test it with an instant read thermometer for a temperature of 160°F.

Serve with grilled black plantains dipped in rum butter and cinnamon and my Jamaican Black Beans recipe.

Serves 6

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