jerk-chicken-!
Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island’s lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke.
Ingredients
15.5 pound 2– to 4 chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone in, skin on thighs
1 bunch scallions (about 8), white and green parts
2 , peeled and halved
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