Jamaican Jerk Chicken


1 tsp Crushed Habañero chile *
6 scallions, coarsely chopped
3 shallots, quartered
3 garlic cloves, smashed
1 (1-inch) piece fresh ginger, peeled and chopped
1 Tbsp Thyme Leaf
2 tsp Ground Allspice *
1-1/2 tsp Black Pepper
1-1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp freshly grated Nutmeg
1/2 tsp Ground Cloves
1/4 Cup Extra Virgin Olive Oil
8 whole chicken legs (4-1/2 lb), thighs and drumsticks separated

Shortcut: skip using the separate Habañero and Allspice, and instead use 3 tsp Island Jerk Spice Blend.


Blend all ingredients except chicken in a food processor until a paste forms. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits. Marinate, covered and chilled, at least 2 hours.

Prepare grill, heating to medium heat. Place chicken on grill, cooking 8-12 minutes each side, depending on thickness of chicken.

Once cooked, let the chicken set a few minutes before serving.