I'm not sure why we choose grilling recipes when it's gross out. Cloudy, windy, cold and supposed to rain/snow this evening yet The Spouse says he wants jerk chicken.
Ah well. It's worth it! I think I've posted this recipe before, but as part of a menu. So here it is on it's own.
2 habanero peppers, stem and seeds removed
4 green onions, white parts only
3 tbsp olive oil
2 tbsp lime juice
1 tbsp minced garlic
2 tsp dried thyme
2 tsp ground allspice
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1 whole chicken, cut up
Combine the first 9 ingredients (thru black pepper) in a small food processor and blend until smooth.
Rinse chicken, pat dry. Place chicken in a ziplock bag and pour spice mixture over it. Toss to coat and place in fridge. Let marinade several hours.
Heat grill to 400. Place chicken on the grill, skin side up. Grill chicken for 30-40 minutes or until done (instant read thermometer should read 180 when stuck into the thickest portion of the breast), removing smaller pieces as necessary. To crips skin, grill skin-side down for the final 5 minutes of cooking.