Boston Beach Jerk Chicken


1 (3-1/2 pound) broiler-fryer
1-1/2 cups Wet Jerk Rub, divided
vegetable cooking spray

For Jerk Rub:
4 cups (1 inch) pieces green onion
1/4 cup fresh thyme leaves
2 tablespoons vegetable oil
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander seeds
3 tablespoons grated peeled ginger root
2 tablespoons fresh lime juice
2 teaspoons salt
2 teaspoons freshly ground allspice
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
5 cloves garlic, peeled and halved
3 bay leaves
Place all ingredients in a food processor, process till a thick paste forms, scraping the sides of the bowl once.


Remove and discard giblets from the chicken.
Rinse chicken under cold water, and pat dry.
Remove skin, and trim excess fat; split chicken in half lengthwise.
Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub over both sides of chicken.
Cover and marinate in refrigerator 1 to 4 hours.
Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Not too hot though, don’t burn the chicken!
Place chicken on rack, and cook an hour or more or until done, turning occasionally and basting with leftover rub.

(Healthy Alternative: Substitute boneless skinless chicken breast for the whole chicken.)

Note: For da real kine Jamaican experience mon, round out your Jerk with roasted sweet yams, plantains, or bananas alongside rice with peas. Festival, a type of sweet cornbread is traditional Jamaican too. Finish off the meal with fresh pineapple and papaya. Yeah mon!