"In Jamaica, they don't have mild, medium, and hot. It's just hot," says Shani Jones, co-owner of Peaches Patties in San Francisco. This version of jerk chicken, created by Shani and her mom, Victoria Jones, is medium-hot, and the longer you marinate it, the spicier and more flavorful it becomes. For blazing, use 5 habaneros and marinate it 24 hours.
1 medium yellow onion, chopped
3 green onions, chopped
3 garlic cloves
2 tablespoons lime juice
2 tablespoons distilled white vinegar
3 Scotch bonnet or habanero chiles, coarsely chopped (wear gloves to protect hands)
4 teaspoons ground allspice
1 tablespoon fresh thyme leaves
1 tablespoon coarsely ground pepper
1 teaspoon kosher salt
1 teaspoon nutmeg
1/2 cup soy sauce
1 tablespoon vegetable oil
1 chicken (about 4 lbs.), quartered and rinsed; or use chicken pieces
How to Make It
In a food processor, whirl yellow and green onions, garlic, lime juice, vinegar, chiles, allspice, thyme, pepper, salt, and nutmeg into a paste. With motor running, add soy sauce and oil. Put chicken in a deep bowl, add marinade, and turn to coat. Chill, covered, turning occasionally, at least 4 hours or until next day.
About 30 minutes before cooking, remove chicken from refrigerator. Heat a charcoal, gas, or stove-top grill to medium (about 375°). Lift chicken from marinade and grill, turning every 5 minutes, until well browned and cooked through, about 35 minutes (20 to 35 for individual pieces). Serve with lime wedges.
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