Recipe information
Yield
Serves 5
Ingredients
1 bunch green onions, chopped
1 bunch fresh thyme, chopped
1/2 cup ground allspice
8 Scotch bonnet chiles
1 tablespoon salt
1 onion, chopped
10 pieces bone-in dark-meat chicken
Preparation
Step 1
Combine the green onions, thyme, allspice, chiles, salt, and onion in a blender and purée.
Step 2
Rinse the chicken and pat it dry. Massage the jerk rub into each piece of chicken and let marinate in the refrigerator for at least 24 hours.
Step 3
Prepare a grill for indirect cooking over medium heat or preheat the oven to 350°F.
Step 4
Place the chicken on the grill over indirect heat or in a casserole dish in the oven. Cook until the skin is nicely charred and the juices run clear (about 45 minutes on a grill, 1 hour 15 minutes in the oven). Serve hot.
