Jerk Chicken

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Mark: Adapted from a Cook’s Illustrated article, this recipe utilizes a really interesting technique. Authentic Caribbean jerk chicken is cooked over wood from the allspice tree – which is wicked expensive to get your hands on stateside. Instead, you use a foil pack - filled with herbs, whole spices and wood chips - directly on the coals to produce a fragrant smoke. I’ve since used this technique with different spice combinations, on different meats, to great effect.

You need to plan ahead on this one. The chicken has to marinate at least one day, preferably two. Also the foil pack takes longer than you might think to start smoking: 20 to 30 minutes, or even longer. If you don’t want to keep your hungry guests waiting (as I have learned, the hard way), get the fire going early.

Ingredients

Marinade

1½ tablespoons whole coriander seeds
1 tablespoon whole allspice berries
1 tablespoon whole black peppercorns
1-3 habanero chilies, stemmed, quartered,
      and seeds & ribs reserved (optional)
8 scallions, roughly chopped
6 garlic cloves, peeled
3 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons finely grated lime zest (3 limes)

2 tablespoons powdered yellow mustard
2-3 tablespoon fresh minced thyme,
      or 1 tablespoon dried
1 tablespoon ground ginger
1 tablespoon packed brown sugar
2¼ teaspoons salt
2 teaspoons dried basil
1 tablespoon fresh minced rosemary,
      or ½ teaspoon dried
½ teaspoon ground nutmeg

Chicken

3 pounds bone-in chicken, cut into small pieces
2 tablespoons whole allspice berries
1 bunch fresh thyme, or 2 tablespoons dried

1 bunch fresh rosemary, or 2 tablespoons dried
1 cup wood chips
lime wedges, for serving

Instructions

1-2 days before

  1. Grind coriander, allspice, and peppercorns in spice grinder or mortar and pestle until coarsely ground. Transfer spices to a blender jar.
  2. Add habanero(s), scallions, garlic, oil, soy sauce, lime zest, mustard, thyme, ginger, brown sugar, salt, basil, rosemary and nutmeg. Process in the blender, until a smooth paste forms, 1-3 minutes, scraping down sides as necessary. Transfer to a gallon-size zip-lock bag.
  3. Place chicken pieces in bag with marinade and toss to coat. Press out as much air as possible and seal bag. Refrigerate until ready to cook, turning the bag occasionally and making sure all pieces get coated in the marinade.

The day of

  1. Put allspice berries, wood chips (and if using fresh herbs, the rosemary and thyme bunches) in a bowl and cover with water. Let soak at least 15 minutes, no more than 60 minutes.
  2. Drain the spices and chips. Using a large piece of heavy-duty aluminum foil, wrap the soaked ingredients, (plus the thyme and rosemary, if using dried) into a foil packet, and pierce several vent holes in top with a knife tip.
  3. Prep the grill:
    • For charcoal: Open bottom vent halfway. Arrange 1 quart unlit charcoal briquettes in single layer over half of grill. Put 2 more quarts charcoal in the chimney, on the other side, and light. When the top coals are partially covered with ash, pour them evenly over the unlit briquettes, so all coals are now on one half of the grill. Place the foil packet on top of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat until the foil packet is smoking.
    • For gas: Place foil packet over primary burner. Turn all burners to high, cover and heat grill until hot and packet begins to smoke. Turn primary burner to medium, and turn off other burners.
  4. Clean and oil cooking grate. Place chicken pieces, with plenty of marinade clinging and skin side up, as far away from the fire as possible. Put the thighs closest to the fire and the breasts furthest away. Cover (with the lid vent directly over the chicken if using charcoal) and cook for 30 minutes.
  5. Move chicken, skin side down, to the hotter side of grill; cook until browned and skin renders, about 3-6 minutes. Using tongs, flip chicken pieces over, and cook until browned on the second side. Breasts should register 160F and thighs/drumsticks register 175F; about 5-12 minutes longer.
  6. Transfer chicken to a serving platter, tent loosely with foil, and let it rest for 5-10 minutes. Serve warm or at room temp, with lime wedges.
  7. Put allspice berries, wood chips (and if using fresh herbs, the rosemary and thyme bunches) in a bowl and cover with water. Let soak at least 15 minutes, no more than 60 minutes.
  8. Drain the spices and chips. Using a large piece of heavy-duty aluminum foil, wrap the soaked ingredients, (plus the thyme and rosemary, if using dried) into a foil packet, and pierce several vent holes in top with a knife tip.
  9. Prep the grill:
    • For charcoal: Open bottom vent halfway. Arrange 1 quart unlit charcoal briquettes in single layer over half of grill. Put 2 more quarts charcoal in the chimney, on the other side, and light. When the top coals are partially covered with ash, pour them evenly over the unlit briquettes, so all coals are now on one half of the grill. Place the foil packet on top of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat until the foil packet is smoking.
    • For gas: Place foil packet over primary burner. Turn all burners to high, cover and heat grill until hot and packet begins to smoke. Turn primary burner to medium, and turn off other burners.
  10. Clean and oil cooking grate. Place chicken pieces, with plenty of marinade clinging and skin side up, as far away from the fire as possible. Put the thighs closest to the fire and the breasts furthest away. Cover (with the lid vent directly over the chicken if using charcoal) and cook for 30 minutes.
  11. Move chicken, skin side down, to the hotter side of grill; cook until browned and skin renders, about 3-6 minutes. Using tongs, flip chicken pieces over, and cook until browned on the second side. Breasts should register 160F and thighs/drumsticks register 175F; about 5-12 minutes longer.
  12. Transfer chicken to a serving platter, tent loosely with foil, and let it rest for 5-10 minutes.
  13. Serve warm or at room temp, with lime wedges.