Jamaican Jerk Chicken

Authentic Jamaican jerk chicken with a spicy, aromatic marinade featuring Scotch bonnet peppers and allspice.

Ingredients

• 1 yellow onion, roughly chopped
• 3 scallions, roughly chopped
• 2 Scotch bonnet chiles or habanero chiles (seeded, if desired), chopped
• 2 large garlic cloves, roughly chopped
• 1 tablespoon whole allspice, coarsely crushed
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 tablespoon Chinese five-spice powder
• 1 teaspoon ground nutmeg
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 cup soy sauce
• 1 tablespoon canola oil, plus more for grill
• 2 (3 1/2- to 4-pound) whole chickens, quartered
• Small thyme sprigs, for garnish
• Lime wedges, for serving

Directions

1. Process onion, scallions, chiles, garlic, allspice, peppercorns, Chinese 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.

2. Add chicken pieces to marinade and toss until well coated. Cover and refrigerate for at least 4 hours, ideally 12 to 24 hours.

3. 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.

4. 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.