Best when smoked low and slow on the grill.
Ingredients
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6 whole Scotch bonnet peppers (see notes)
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6 scallions, roughly chopped
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1 (2-inch) knob fresh ginger, roughly chopped
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6 garlic cloves
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2 tablespoons fresh thyme leaves
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1 tablespoon ground allspice
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1 teaspoon freshly grated nutmeg
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2 tablespoons dark brown sugar
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1/2 cup soy sauce
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2 tablespoons zest and 1/4 cup juice from about 4 limes
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1/4 cup olive oil
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Kosher salt and freshly ground black pepper
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1 large whole chicken, back removed, split in half along breastbone (4 to 4 1/2 pounds, see notes)
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1/4 cup whole allspice berries
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3 dozen dried bay leaves (about 2 loosely packed cups)
Description
- Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.
- Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.
- When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and pile the coals against one wall of a kettle grill. Alternatively, set the leftmost burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set bottom and lid vents to half-open.
