Wet 'N' Dry Jerk Chicken

• Jerk Marinade & Chicken
• 1 tablespoon Thyme Leaves, picked
• 6 Garlic Cloves, chopped
• 2 Scotch Bonnet Peppers, chopped (1 if you like it less spicy)
• 2 teaspoons All Spice, crushed
• 3 tablespoons Soft Muscovado Sugar
• 2 teaspoons Sea Salt
• 1/2 teaspoon Nutmeg, fresh grated or ground
• 1 teaspoon Black Pepper, ground
• 1 teaspoon Thumbsize piece of ginger, grated
• 1/4 cup Cider Vinegar
• 3 Limes, juiced, plus zest of one
• 1/4 cup Olive Oil
• 1/4 cup Tamari
• 1/2 Orange, juiced and zested
• 6 Chicken Legs, Chicken Legs, Drumsticks attached to Thighs
• Dry Rub & Baking
• 2 tablespoons Sea Salt
• 1 tablespoon Cayenne Pepper
• 1 tablespoon Sugar
• 1 tablespoon Garlic Powder
• 1/2 tablespoon Black Pepper, ground
• 1/2 tablespoon Thyme Leaves, chopped
• 1 teaspoon Chili Powder
• 1/2 teaspoon Ground Cloves
• 1 1/2 teaspoons All Spice Berries, ground
• 1 teaspoon Cinnamon
• 10 Cloves Garlic, whole in skins
• 2 Red Onions
• 1/2 tablespoon Olive Oil

1. Prep all of your marinade ingredients so that they're ready to mix in one go. Roughly chop the peppers (removing seeds/pith if you wish, but I like to keep it all in) and garlic, crush the all spice berries in a pestle and mortar, juice and zest your fruits and grate your ginger.rnI like to mix all the dry ingredients together in one bowl and all the wet ones in another while prepping to keep it all nice and neat.
2. Next it's as simple as throwing both bowls, wet and dry, into a food processor and blitzing for 15-20 seconds so everything is well mixed and pulverised. The smell from the mixer is, oh my goodness, wonderful! Set aside.
3. Pierce the chicken legs a few times as this will help the marinade to really get into the meat. Rub a bit of extra salt and pepper into the skin and place the legs into a zip lock back if you have one, if not a bowl is fine. Pour over the marinade and shake (remember to close the bag first!) or mix well with your hands if using a bowl.
4. Place the chicken mix in the fridge and leave over night. We want all those punchy flavours to really penetrate the meat as much as possible.rnIf you do want to eat the same day a couple of hours will work, but the longer the better.
5. Remove chicken from the fridge 20 minutes before cooking, relaxing it will stop it drying out when cooking. Preheat oven to 170C/335F.
6. This is where this recipe gets interesting. Introducing a dry rub to accompany the wet marinade is something that I've been a real fan of over the years, but is not necessarily the standard option.rnWhat it's really great at is guaranteeing the crispiest skin which for me is a must!rnSimply mix all the dry spices together, ensuring everything is well ground before doing so. I use a pestle and mortar as I like to use my hands, but a blender will do the trick with far less effort! Set the rub to one side.
7. Cut each onion in half through the root and peel off their outer layers. Then cut each half into 3/4 wedges. Keep the root ON for this, it'll stop the wedges from falling apart.rnGently give your garlic cloves a single whack with the flat part of your knife, leaving the skins on. Toss onions and garlic in the olive oil until well coated.
8. Carefully remove chicken from the marinade, letting excess drip off before arranging skin side up on an oven proof dish or parchment lined baking tray. Scatter the onions and garlic over and around the chicken, nudging the garlic under the legs to stop them burning.
9. Remember that dry rub we made? This is where it comes in. Scatter about 1 tsp of the rub onto each leg making sure they are evenly coated. Bake for 25 minutes.
10. After 25 minutes take out of the oven, they should be starting to colour nicely and the onions beginning to caramelise. Use a fork to flip the chicken to baste in their juices then flip back. You can sprinkle a further touch of dry seasoning at the point.rnWedge any rogue garlic/onion back under the chicken and pop back in the over for a further 25-30 minutes.
11. Check the chicken is cooked through by poking a sharp knife into it to make sure it's not pink in the middle. If so, cook for a further 5-10 until cooked through.
12. Let rest for 8 minutes before serving. Serve with rice & peas and a sprinkling of sliced spring onion and sesame seeds. I also love a fresh mango salsa to offset the spicy chicken! Et Voila!

marinade, thyme, garlic, scotch, all spice, muscovado sugar, salt, nutmeg, black pepper, ginger, vinegar, olive oil, tamari, orange, chicken, rub, salt, cayenne pepper, sugar, garlic, black pepper, thyme, chili powder, ground cloves, all spice berries, cinnamon, garlic, red onions, olive oil

Taken from food52.com/recipes/75206-wet-n-dry-jerk-chicken (may not work)