Jamaican Jerk Chicken And Seasoning

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 tablespoons ground thyme
• 1 tablespoon ground rosemary
• 1 tablespoon ground allspice
• 1 tablespoon ground ginger
• 1 1/2 tablespoons sea salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 2 teaspoons ground scotch bonnet peppers (habanero)
• 12 bay leaves (finely crumbled)
• 1/3 cup sugar
• 3 lbs chicken (pieces, wings, halves, whatever)
• 1 lime, juice of
• 1/4 cup olive oil

Recipe

• 1 combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
• 2 whisk together lime juice and olive oil.
• 3 rub chicken well with lime/oil mix. do not marinate.
• 4 coat chicken with dry seasoning/spice mixture. the idea here is to get as much as possible to stick to the chicken. we store our seasoning in a leftover spice container with large sprinkle holes and use that to season. this is not a rub, so it should not be applied in rub fashion.
• 5 refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
• 6 prepare grill for direct/indirect grilling.
• 7 grill chicken over hot direct fire. don't worry about the black, it's supposed to be there. in fact, 30-40% of the skin should end up black, but it will not be bitter.
• 8 once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
• 9 one quick dance across the direct heat before serving will help crisp it a bit.
• 10 serve with plenty of napkins.