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Update jerk chicken using tab template

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recipes/docs/meat/jamaican-jerk-chicken.mdx
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sidebar_position: 2
---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Jamaican Jerk Chicken
:::info
On a recommendation from a friend!
:::
<Tabs>
<TabItem value="photos" label="Photos" default>
Great chicken on a recommendation from a friend!
```mdx title="Ingredients"
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
```
![img alt](@site/docs/meat/static/jerk-chicken.png)
</TabItem>
```md title="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.
```
<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
```
</TabItem>
### Notes
Remember to prep a day before for best results!
<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.
</TabItem>
![img alt](@site/docs/meat/static/jerk-chicken.png)
### References
https://www.foodandwine.com/recipes/jamaican-jerk-chicken
<TabItem value="references" label="References">
https://www.foodandwine.com/recipes/jamaican-jerk-chicken
</TabItem>
</Tabs>