Jamaican Jerk Chicken
"The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight. Plus: More Chicken Recipes and Tips..."
INGREDIENTS
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1 medium onion, coarsely chopped
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3 medium scallions, chopped
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2 Scotch bonnet chiles, chopped
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2 garlic cloves, chopped
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1 tablespoon five-spice powder
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1 tablespoon allspice berries, coarsely ground
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1 tablespoon coarsely ground pepper
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1 teaspoon dried thyme, crumbled
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1 teaspoon freshly grated nutmeg
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1 teaspoon salt
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1/2 cup soy sauce
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1 tablespoon vegetable oil
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Two 3 1/2- to 4-pound chickens, quartered
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