Jamaican Jerk Chicken

• 총 시간: 1 hour 15 minutes

재료

1 medium onion, coarsely chopped

3 medium scallions, chopped

2 Scotch bonnet chiles, chopped

2 garlic cloves, chopped

1 tablespoon allspice berries, coarsely ground

1 tablespoon coarsely ground pepper

1 tablespoon five-spice powder

1 teaspoon freshly grated nutmeg

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1/2 cup soy sauce

1 tablespoon vegetable oil

2 (3 1/2 to 4-pound) chickens, quartered

Small thyme sprigs, for garnish

Lime wedges, for serving

방향

Process onion, scallions, chiles, garlic, allspice, peppercorns, five-spice powder, nutmeg, dried thyme, and salt in a food processor until a coarse paste forms, about 15 seconds. With processor running, gradually pour soy sauce and oil through food chute, and process until combined, about 10 seconds. Transfer marinade to a large nonreactive bowl.

Add chicken pieces to marinade, and toss until well coated. Cover and refrigerate for at least 4 hours.

Preheat grill to medium (350°F to 400°F). Let chicken stand at room temperature while grill preheats. Remove chicken from marinade, letting excess drip off. Coat top grate with oil; place chicken, skin side down, on grate. Grill, covered, turning chicken occasionally, until well browned and an instant-read thermometer inserted into thickest portion of chicken breast registers 160°F and thigh registers 170°F, 35 to 40 minutes.

Transfer chicken to a platter, and let rest 10 minutes. (Internal temperature of breasts will continue to rise to 165°F.) Garnish chicken with thyme sprigs, and serve with lime wedges.

노트

This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island. It's fragrant, fiery-hot, and smoky all at once.

In 2018, Food & Wine named this recipe one of our 40 best. There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, then grilled. This version comes from Paul Chung, a self-taught cook of Chinese and Jamaican descent who worked in the mail room at Food & Wine. It's wonderfully spicy, smoky, and fragrant — everything you want jerk chicken to be.

But what puts this one above all others? The key is including Chinese five-spice powder in the marinade, a spice blend made of cinnamon, fennel seed, cloves, Szechuan peppercorns, and star anise. "This spark of cinnamon enhances the rich clove flavor imparted by the allspice berries," former F&W test kitchen supervisor Marcia Kiesel wrote.

How to make Jamaican jerk chicken

For all the depth of flavor this dish provides, Jamaican jerk chicken is fairly simple to prepare. Once you've gathered all your ingredients, everything but the chicken gets blitzed in the food processor to make a marinade. It's important to let the chicken marinate overnight, so the seasoning has time to thoroughly penetrate the meat. Then, all that's left to do is bring the chicken up to room temperature and grill it until well-browned.

How do you cut a chicken into quarters?

To cut a chicken into quarters, place the chicken breast side up on a cutting board. Using a chef's knife, cut through the joint between thigh and breast to separate the leg quarter; repeat with the other side. Lift the chicken upright, and cut downward to remove the backbone; discard the backbone, or save it for making stock. Cut the breast in half lengthwise, cutting through the breastbone to separate it into two breast halves with wings attached.

Notes from the Food & Wine Test Kitchen

Marinate the chicken in a large shallow bowl or baking dish to ensure all of the chicken pieces are evenly and fully coated in the marinade.

Suggested Pairing

Pair this ultra-flavorful chicken with a spicy, full-bodied red, such as Seghesio Sonoma County Zinfandel.

Make ahead

Chicken can marinate in the refrigerator for up to 12 hours.

영양 정보

• 칼로리: 116 kcal
• 지방 전체: 6 g
• 포화 지방: 2 g
• 불포화 지방: 0 g
• 콜레스테롤: 30 mg
• 나트륨: 1059 mg
• 탄수화물 전체: 6 g
• 식이섬유: 2 g
• 총 당류: 1 g
• 단백질: 10 g