It’s barbecue season! This jerk chicken recipe comes from chef Cheryl Smith of Cheryl’s Global Soul in Prospect Heights.
Marinade—Dry Spice Ingredients:
½ of 1 nutmeg pod
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon whole cloves
1 tablespoon pimento seeds (allspice)
1 teaspoon black peppercorns
Marinade—Wet Seasoning Ingredients:
1 bunch scallions, chopped
1 large onion, roughly chopped
2 to 3 Scotch bonnet peppers
10 sprigs thyme, leaves only
10 garlic cloves
4 pounds chicken wings or one 3½-pound whole chicken, cut into 8 pieces
½ cup fresh lime juice or white vinegar
1 cup soy sauce
½ cup raw sugar
*Toast dry spices in a dry skillet, then grind them in a spice mill, coffee grinder or mortar.
*Chop and puree wet seasonings in a food processor.
*Combine dry spices and wet seasonings and stir in the lime juice or white vinegar, soy sauce and sugar ingredients.
*Score chicken and spoon desired amount of jerk marinade over chicken. Mix well.
*Refrigerate spiced chicken and let it marinate for at least 2 hours—preferably overnight.
*Preheat the oven to 350 degrees.
*Bake marinated chicken for 35 minutes in the oven.
*Remove from the oven and finish on a hot grill.