Authentic Jamaican Jerk Chicken

From: Jerk: Barbecue from Jamaica , by Helen Willinsky(Crossing Press)

• 2 chickens (approximately 3 1/2 pounds each) cut into serving pieces
• 1 1/2 cups Jerk Marinade (recipe below)

To prepare rub the chicken with the marinade and marinate in the refrigerator for at least 4 hours.

For authentic flavor, build a fire in the grill with a combination of coals and allspice (pimento) wood. If you don't have allspice wood, substitute apple wood or hickory, or build a fire with charcoal.

Place the chicken pieces on the grill over white hot coals, skin side down. This will grease the grill and prevent the chicken from sticking. Baste frequently and turn the chicken every 10 minutes or so.

Over a slow fire, which is preferred, the chicken will cook in approximately 1 1/2 to 2 hours. Over a hotter grill, the chicken will take 30 to 40 minutes. The chicken is done when the flesh feels firm and the juices run clear when the meat is pricked with a fork.

Yield: 6 servings

Jerk Marinade

Some people find marinades more convenient to use than spice pastes. This marinade is more liquid than a paste, but not as liquid as most marinades.

The flavor of the marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks.

To increase the heat in this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.

• 1 onion, finely chopped
• 1/2 cup finely chopped scallion
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon ground Jamaican pimento (allspice)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 hot pepper, finely ground
• 1 teaspoon ground black pepper
• 3 tablespoons soy sauce
• 1 tablespoon cooking oil
• 1 tablespoon cider or white vinegar

To prepare mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Yield: About 1 1/2 cups