No-Fuss Jerk Chicken

Grind the spices first, before processing the marinade ingredients, or the whole spices will just bounce around in the liquid.

Allspice berries and peppercorns were smashed with a mortar and pestle before going in processor. I also quartered the chiles/garlic. Used a combo of red onion and shallot instead of the scallions as I didnt have any on hand, and it tasted good. I went a little heavier on the soy sauce without it being too salty.

The second batch of chicken that marinated for a day was much better than the first batch that marinated for a few hours. Using skin on chicken is also crucial.

Some of the peppercorns and allspice berries did not grind up in the food processor. Next time I'll smash 'em before they go in.

Add a few table spoons of olive oil and a 1/4 cup of apple cider vinegar. The apple cider vinegar really sets off the flavors.

This is outstanding! Less spicy than I am used to, with an interest in East Asian influence because of the allspice. The flavor really penetrates the chicken!

I made this last night. It was good--not great, but good. Worth trying again. I used bone-in breasts, and they were quite large. I think smaller pieces would have been better. If you want a "paste" you need to chop things (and smash the allspice and peppercorns) before putting them in your food processor. Starting with larger chunks won't get you there. Also, the "clove" in the ingredient list is garlic cloves. That's why it's not in the instructions.

This turned out fab. I did the marinade in my blender instead of the food processor and had no problem with the whole all splice. I did substitute some cayenne for the scotch bonnets as they are too spicy for me. Marinated for just a little over 24 hours.

Here in Calgary (like, you know, CANADA) Habaneros are hard to find so I used a little red hot Thai chili. They have lots of flavor and are easy to find in a city with diverse immigrant communities to enrich its culture.

This was pretty good, but not as spicy as I am used to and lacked a little depth of flavor.

I love to cook but save yourself the trouble and order Walkerswood jerk seasoning online, the hot and spicy variety. It comes from Jamaica, is totally delicious and saves a ton of time. Also, if you’re in the mood for Thai food, Watcharee’s sauces are incredible (and no, I’m not being paid)

I stayed on recipe for this with the exception of adding 1/4 c. olive oil, 2 tbs. cider vinegar and 1 tbs. dark brown sugar (from Julia Moskin's recipe). Next time I will up the spices a little and add an extra Scotch bonnet. I marinated for a full 24 hours. This was so flavorful and fun to make. I served it with Molly O'Neill's Caribbean pineapple salsa and it was a hit. Next time I'll try it with fried plantains and/or rice and peas. This one is definitely in the rotation. Delicious!