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# Jamaican Jerk Chicken

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  <TabItem value="photos" label="Photos" default>
    Great chicken on a recommendation from a friend!
    
    ![image](@site/docs/meat/static/jerk-chicken.png)
  </TabItem>

  <TabItem value="ingredients" label="Ingredients">
    ```text title="Jamaican Jerk Chicken"
    1 medium onion, coarsely chopped
    3 medium scallions, chopped
    2 Scotch bonnet chiles, chopped
    2 garlic cloves, chopped
    1 tablespoon five-spice powder
    1 tablespoon allspice berries, coarsely ground
    1 tablespoon coarsely ground black pepper
    1 teaspoon dried thyme, crumbled
    1 teaspoon freshly grated nutmeg
    1 teaspoon kosher salt
    1/2 cup soy sauce
    1 tablespoon vegetable oil
    2 (3 1/2 to 4-pound) chickens, quartered
    ```
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  <TabItem value="instructions" label="Instructions">
    1. In a food processor, combine the **onion**, **scallions**, **chiles**, **garlic**, **five-spice powder**, **allspice**, **pepper**, **thyme**, **nutmeg**, and **salt**; process to a coarse paste. 
    2. With the machine on, add the **soy sauce** and **oil** in a steady stream. 
    3. Pour the marinade into a large, shallow dish, add the **chicken**, and turn to coat. 
    4. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
    5. Light a grill and bring to medium. 
    6. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes or 165 internal temp. Cover the grill for a smokier flavor. 
    7. Transfer the chicken to a platter and serve. 
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  <TabItem value="references" label="References">
    https://www.foodandwine.com/recipes/jamaican-jerk-chicken
  </TabItem>
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