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1
Smash the allspice as fine as possible using a mortar and pestle.
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2
Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water.
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3
Blend to the consistency of lumpy oatmeal and pour into a bowl.
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4
Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat.
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5
Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
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6
Remove the excess seasoning from the chicken.
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7
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.
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8
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.
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9
Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.
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10
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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11
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.
