Name: Grilled Jerk Chicken
Cook time: 45 min
Total time: 2 1/2 hr (includes marinating)
Yield: Makes 8 servings
Ingredients: 3 scallions, chopped; 4 large garlic cloves, chopped; 1 small onion, chopped; 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded; 1/4 cup fresh lime juice; 2 tablespoons soy sauce; 3 tablespoons olive oil; 1 1/2 tablespoons salt; 1 tablespoon packed brown sugar; 1 tablespoon fresh thyme leaves; 2 teaspoons ground allspice; 2 teaspoons black pepper; 3/4 teaspoon freshly grated nutmeg; 1/2 teaspoon cinnamon; 4 chicken breast halves with skin and bones (3 pounds), halved crosswise; 2 1/2 to 3 pounds chicken thighs and drumsticks; Accompaniment: papaya salsa

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Grilled Jerk ChickenEricka McConnell

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.

Cooks' note:

· If you can't grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total.

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