You can use either the grill or the oven for our best Jamaican jerk chicken recipe:
Pimento branches and pimento leaves, if using grill methodMake the marinade: To a food processor, add the chiles, scallions, oil, thyme, garlic, coffee, vinegar, allspice, ginger, rum, salt, molasses, coriander, cinnamon, and nutmeg. Pulse only until slightly chunky. Reserve one-quarter of the marinade for serving; refrigerate. To a large zip-top freezer bag, add the remaining marinade and add the chicken quarters and turn several times to coat. Seal and refrigerate for 1–2 days.
For the grill method: Gather enough pimento wood chips and pimento leaves to form a base for the chicken, with a few inches of buffer around the sides. Soak the chips and leaves in water for at least 20 minutes . When ready to cook, preheat a gas or charcoal grill to cook with 2-zone heat: Build an indirect, medium-high heat source on one side of the grill. Directly next to the heat source, spread out the soaked pimento leaves in a single layer, and place the soaked chips in an even layer atop the leaves to form a bed for the chicken.
Place the chicken, skin-side up in a single layer but not touching, atop the leaves. Cover the grill and let cook, refueling with more charcoal as necessary to keep the heat at around 350°F. Stop when the chicken skin is charred and crispy, the juices run clear, and the internal temperature reaches 140°F, about 1 hour 15 minutes.
For the oven method: When ready to cook, set a rack in the center of the oven and preheat to 475°F. Line a baking sheet with aluminum foil, and set a rack on top. Transfer the chicken to the rack, and place in the oven. Roast skin-side up until it’s charred and crispy, the juices run clear when poked with a knife, and the internal temperature measures 140°F, 35–40 minutes for breasts and 50–55 minutes for legs.
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