What a Jerk Chicken

Recipe by Chef Michael Rooney

I came upon this recipe, tried it out, made a few adjustments. Be careful handling scotch bonnet (habanero) chiles!  You might want to use a safety glove and be very careful not to touch eyes and face after handling.  A food processor makes this dish a breeze.

1 Scotch bonnet (habanero) chile
1 bunch scallions, trim ends and rough chop the white and green parts
4 medium garlic cloves (or the equivalent)
2 tsp thyme
2 tbsp brown sugar
1 tbsp allspice
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp oil
4 lbs of assorted chicken pieces – breast quarters, thighs, drumsticks, etc.
S & P to taste

Add all ingredients except the chicken into a food processor or blender and make a paste. In a large bowl, “rub” the chicken pieces with the paste/marinade – use utensils to save your hands from the marinade.  Marinate overnight or at least 4 hours. Heat grill to medium (350F) and cook approximately 25 minutes until done (internal temperature 170F).

Suggested wine pairings: Syrah, Viognier