Jerk chicken

The rich and savory marinade laden with powerful herbs and spices is the star of jerk chicken. This combination of aromatics and fiery peppers gives the marinade a kick that transports you to the sandy beaches of Jamaica with each taste. Scotch bonnet peppers are used to flavor jerk chicken. They're a lovely, aromatic pepper whose full tastes come through in Jamaican cooking. They are often available at any Caribbean specialty store or Latin supermarket. They're also seen in Jamaican dishes like oxtail stew and curry chicken.

If you can't get genuine Scotch bonnets, habanero chiles are a close substitute. The peppers in this recipe have been seeded and deveined to make a gentler marinade that is even suitable for toddlers to ingest, but if you love the pleasant burn of hot peppers, blend them whole. The sauce also includes a slight sweetness from pineapple juice and brown sugar, which helps to balance off the peppers' searing intensity. The enzymes in the pineapple juice also aid to keep the chicken soft during grilling.

Ingredients

• 1 medium onion, coarsely chopped, 3 medium scallions, chopped, 2 Scotch bonnet chiles, chopped, 2 garlic cloves, chopped, 1 tablespoon five-spice powder, 1 tablespoon allspice berries, coarsely ground, 1 tablespoon coarsely ground pepper, 1 teaspoon dried thyme, crumbled, 1 teaspoon freshly grated nutmeg, 1 teaspoon salt, 1/2 cup soy sauce, 1 tablespoon vegetable oil, Two 3 1/2- to 4-pound chickens, quartered

Instructions

• 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.