3-4 scotch bonnet peppers, (adjust to your spice preference)
2 tablespoon of fresh thyme leaves
2 tablespoon of garlic powder
1 tablespoon of ginger powder
4 tablespoons of brown sugar
2 teaspoon of ground allspice
4 tablespoons of adobo
½ cup of dark soy sauce
pinch of black pepper
Pasos
Spatchcock Grilled Jerk Chicken
Spatchcock:
Pat the chicken dry with paper towels, and place breast-side down on a cutting board with the neck facing towards you.
Using kitchen shears or poultry shears cut along one side of the chicken spine, separating it from the ribs.
Cut closely to the spine so that you do not remove any excess meat.
Repeat on the other side of the spine to remove it completely.
Once the spine is removed, flip the chicken to breast side up and using the palm of your hands press along the breast bone firmly enough to flatten the chicken completely.
Marinade
Add chicken to a bowl with marinade massaged in and allow to marinate for 8 hours up to overnight.
Be sure to allow chicken to come to room temperature before grilling.
Grill:
Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
Place the chicken on the grill skin side down, making sure it is well coated with marinade for maximum flavor.
Cover and cook, turning occasionally, until the skin is browned and crisp but not charred, about 10 minutes.
Turn the chicken pieces skin side up and turn the heat down to medium-low, continue to cook until you have reached an internal temp of 160-165 degrees and legs and wings are pull apart tender.
Allow to rest on a cutting board for about 5-10 mins and serve immediately.
Jerk Marinade
Marinade:
In the bowl of a food processor, combine all the ingredients.
Blend until the mixture is relatively smooth.
Add chicken to a bowl with marinade massaged in and allow to marinate for 8 hours up to overnight.
Be sure to allow chicken to come to room temperature before grilling.
