Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken (spatchcock)
  • 2 to 3 Scotch Bonnet peppers ((seeded if desired))
  • 2 green onions (chopped)
  • 4 garlic cloves (minced)
  • 1/4 cup coconut aminos
  • Juice from 1 lime
  • 4 tsp. ground allspice
  • 2 tsp. ground ginger
  • 2 tsp. ground coriander
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cloves
  • 2 tbsp. fresh thyme
  • Sea salt and freshly ground black pepper

Instruction

  • Place all the ingredients, minus the chicken, in a food processor or blender and season to taste; pulse until you get a smooth paste.
  • Rub the whole chicken with the jerk paste, making sure every part is well coated, and let it marinate for 2 hours.
  • Preheat grill to medium-high heat.
  • Place chicken on preheated grill and cook 35 to 40 minutes, or until cooked through, adjusting heat once in a while so it doesn’t get too hot.
  • Let the chicken rest about 10 minutes before carving and serving.