Jamaican Jerk Chicken
4 scallions, chopped
1 garlic clove, chopped
3/4 in. fresh ginger, finely chopped
1 red chile, seeded and finely chopped
1/4 cup sunflower oil
2 tablespoon soy sauce
1 tablespoon apple cider vinegar
juice and finely grated zest of 1/2 lime
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon dark brown sugar
salt and freshly ground black pepper
8 skin-on bone-in chicken drumsticks
1. For the sauce, place all the ingredients except the chicken in a
food processor and season well. Pulse to a thick, smooth sauce,
scraping down the sides with a spatula during the process.
Remove and place in a large bowl.
2. Cut 2 or 3 slashes on each side of the drumsticks , where the meat
is thickest. Add to the sauce, and mix to coat. Cover and marinate in the
fridge for at least 2-3 hours, turning over once halfway through to ensure
they are evenly coated.
3. Preheat the grill or broiler to its medium setting. Cook the chicken
for 30 minutes—turning over frequently, and basting with
the leftover jerk sauce as it cooks.
4. The meat will separate slightly where it has been slashed,
which enables it to cook through and gives a bigger surface
area for the sauce. The chicken is cooked through if the juices
run clear when the meat is pierced at its thickest point.