Sunday Supper: Jerk Half-Chickens Recipe

• 1/2 teaspoon allspice berries, ground
• 3 large garlic cloves, peeled
• 4 scallions, trimmed
• 1 hot pepper, seeded (depending on how hot you like it, Scotch bonnets are traditional but long peppers or even jalapenos work in a pinch)
• Juice of 1 lime
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 2 large pinches of Kosher salt
• 2 large pinches freshly cracked black pepper
• 1 small bunch thyme
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon
• 2 chickens

1. Combine allspice, garlic, scallions, hot pepper, lime juice, soy sauce, vegetable oil, salt, black pepper, thyme, nutmeg and cinnamon in a food processor and process until smooth.
2. Split chickens in half by cutting along each side of the spine with kitchen shears and removing it, then cutting down the center of the breast. Place chicken in large dish and slather with half of jerk seasoning; allow to sit in the fridge overnight.
3. The following day, preheat oven to 425u0b0, or preheat an outdoor grill. If using an outdoor grill, use indirect heat to cook the chickens; jerk tends to burn over high heat. If using an oven cook until internal temperature is 160u0b0, about 50 minutes. Serve with lime wedges.

allspice berries, garlic, scallions, hot pepper, lime, soy sauce, vegetable oil, salt, pepper, thyme, nutmeg, cinnamon, chickens

Taken from www.seriouseats.com/recipes/2011/06/jerk-chicken-recipe.html (may not work)