Jerk Chicken

Name: Jerk Chicken
Yield: Serves 4
Cuisine: Latin America & Caribbean, Caribbean
Ingredients: 1 1/2 tablespoons, whole coriander seeds; 1 tablespoon, whole allspice berries; 1 tablespoon whole, peppercorns; 1 - 3 , habanero chiles, stemmed, quartered, and seeds and ribs reserved, if using; 8 , scallions, chopped; 6 , garlic cloves, peeled; 3 tablespoons, vegetable oil; 2 tablespoons, soy sauce; 2 tablespoons finely grated, lime zest (3 limes), plus lime wedges for serving; 2 tablespoons, yellow mustard; 1 tablespoon, dried thyme; 1 tablespoon, ground ginger; 1 tablespoon, packed brown sugar; 2 1/4 teaspoons, salt; 2 teaspoons, dried basil; 1/2 teaspoon, dried rosemary; 1/2 teaspoon, ground nutmeg; 3 pounds, bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs); 2 tablespoons, whole allspice berries; 2 tablespoons, dried thyme; 2 tablespoons, dried rosemary; 2 tablespoons, water; 1 cup, wood chips, soaked in water for 15 minutes and drained

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Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV

Main Courses

Latin America & Caribbean

We came up with a great recipe for this classic Jamaican marinade. But to replicate the traditional smoke flavor, we had to take a chemistry lesson.

SERVES4

TIME2¼ hours, plus 30 minutes marinating

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WHY THIS RECIPE WORKS

Traditional Jamaican jerk recipes rely on local ingredients for both the marinade and the cooking technique. Fortunately, we were able to achieve the characteristic spicy-sweet-fresh-smoky balance with the right combination of seasonings. K...

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