Marinated with fragrant island spices like Scotch bonnet pepper, scallion, and thyme, pan chicken is hot, smoky, and tender—the ultimate Jamaican fast food.
Ingredients
- 4 ounces (113g) scallions (about 15 scallions), root ends trimmed and scallions roughly chopped
- 1 1/2 ounces (43g) peeled fresh ginger (about one 4-inch knob), roughly chopped
- 5 medium cloves garlic
- 1 Scotch bonnet pepper, stems removed
- 3 tablespoons (45ml) vegetable oil or other neutral oil
- 3 tablespoons (45ml) soy sauce
- 1 1/2 tablespoons light brown sugar
- 1 1/2 tablespoons picked fresh thyme leaves
- 1 1/2 tablespoons (22ml) white cane vinegar, such a Grace Brand, or distilled white vinegar
- 2 teaspoons (6g) Diamond Crystal kosher salt (for table salt use half as much by volume or the same weight), plus more for seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- One 4-pound (1.8kg) whole chicken
- 4 limes, halved
- Red Stripe or other light lager beer, as needed
- To Serve:
- Ketchup
- Scotch bonnet pepper sauce, such as Walkerswood, Busha Browne, Spur Tree, or Grace brands
- 12 slices Jamaican hardo bread
Description
- In a blender or food processor, combine scallions, ginger, garlic, Scotch bonnet, oil, soy sauce, brown sugar, thyme, cane vinegar, salt, paprika, turmeric, and black pepper and pulse, scraping down sides as necessary, until a paste forms.
- Using kitchen shears or a heavy-duty knife, divide chicken into 4 skin-on, bone-in parts (2 breast halves with wings attached and 2 legs). Rub chicken all over with lime, making sure to get inside cavity and under skin, then rub chicken with salt and pepper in the same manner.
- Using your hands, massage 1/2 cup (120ml) marinade liberally all over chicken, making sure to get marinade under skin, under the wings, and all over meat; reserve remaining marinade for later use (see notes). Transfer chicken to a rimmed baking sheet or large, heavy-duty zipper-lock bag. Cover chicken or seal bag, pressing out air, and refrigerate for at least 2 hours and preferably overnight.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place. Alternatively, turn half the burners on a gas grill to high, leaving the other half off. Cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
