Jerk Chicken

🥘 Ingredients

• allspice (coarsely ground)
  1 tbsp
• chicken
  4 lbs
• five spice
  1 tbsp
• garlic
  2 cloves
• lime juice
• liquid smoke (optional)
  2 tsp
• nutmeg (freshly grated)
  1 tsp
• onion (coarsely chopped)
  1
• pepper (coarsely ground)
  1 tbsp
• salt
  1 tsp
• scallions (chopped)
  3
• scotch bonnets or habaneros (chopped)
  2
• soy sauce
  1/2 cup
• thyme (dried, crumbled)
  1 tsp
• vegetable oil
  1 tbsp

🍳 Cookware

• food processor

1. 1

   Process onion , scallions , scotch bonnets or habaneros , garlic , allspice , pepper , five spice , nutmeg , thyme , salt , soy sauce , vegetable oil , and liquid smoke in a food processor until combined. Transfer to a large nonreactive bowl or ziplock bag.

   onion: 1 (coarsely chopped), scallions: 3 (chopped), scotch bonnets or habaneros: 2 (chopped), garlic: 2 cloves, allspice: 1 tbsp (coarsely ground), pepper: 1 tbsp (coarsely ground), five spice: 1 tbsp, nutmeg: 1 tsp (freshly grated), thyme: 1 tsp (dried, crumbled), salt: 1 tsp, soy sauce: 1/2 cup, vegetable oil: 1 tbsp, liquid smoke: 2 tsp (optional)
2. 2

   Add chicken pieces to the marinade and toss until well coated. Cover and refrigerate for at least ⏱️ 4 hours , ideally ⏱️ 12-24 hours .

   chicken: 4 lbs
3. 3

   Preheat the oven to 400°F. Let the chicken stand at room temperature while the oven preheats. Remove the chicken from the marinade, letting excess drip off. Bake for ⏱️ 30 minutes .
4. 4

   Transfer the chicken to a platter and let rest for ⏱️ 10 minutes . Sprinkle with lime juice .

   lime juice