Recipe: Jamaican Jerk Chicken (food processor)

JAMAICAN JERK CHICKEN

2 cut-up fryer chickens, about 3 1/2 to 4 pounds each
FOR THE MARINADE:
1 medium onion, coarsely chopped
3 medium green onions, chopped
2 Scotch bonnet chilies, stemmed, seeded and chopped
2 cloves garlic, chopped
1 tablespoon five-spice powder
1/4 teaspoon ground allspice
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt (or to taste)
1/2 cup soy sauce
1 tablespoon vegetable oil

In a food processor, combine onion, green onions, chilies, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and 1/2 teaspoon kosher salt; process to a coarse paste. With machine on, slowly add soy sauce and oil.

Pour marinade into a large, shallow dish, add chicken and turn to coat. Cover and refrigerate overnight.

WHEN READY TO COOK:
Remove from refrigerator 30 minutes before cooking.

If grilling the chicken outside:
Light a medium-hot fire. Place chicken on grill and cook, turning occasionally, until well browned and cooked through, 35 to 40 minutes.

If baking the chicken:
Preheat oven to 400 degrees F. Place chicken on the top of a broiling pan and place on center rack. Reduce heat to 350 degrees F and bake about 35 minutes, or until cooked through. Set aside 10 minutes before serving.

Serves 6 to 8
Source: Paul Chung, Food and Wine magazine, 1995