- 7 to 8 whole allspice
- 3 tablespoons seasoning salt, such as Lawry's
- 1 to 2 Scotch Bonnet peppers, quartered
- 1 bundle green onions, cut into 1-inch sections
- 1 sprig fresh thyme, leaves coarsely chopped
- 1 whole chicken, cleaned and quartered
Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.