Grilled Jerk Chicken (or Pork Chops)

Instructions

1. Make the jerk marinade: In a blender, combine **6 chopped scallions**, **2 large chopped garlic cloves**, **2 finely minced large shallots**, **1 tbsp minced fresh ginger**, **2 minced habanero chiles (stemmed and seeded)**, **1/4 cup soy sauce**, **1/4 cup olive oil**, **1/4 cup red wine vinegar**, **1/2 cup orange juice**, **1/2 cup rice vinegar**, **1 tsp salt**, **1 tbsp packed brown sugar**, **1 tbsp fresh thyme leaves (or 1 tsp dried thyme)**, **1 tbsp ground allspice**, **2 tsp black pepper**, **1/2 tsp ground nutmeg**, and **1 tsp ground cinnamon**. Blend until the marinade is completely smooth.
2. Prep the chicken (or pork): For jerk chicken, place the **4 bone-in, skin-on chicken breast halves (halved crosswise)** and **2 1/2–3 lb chicken thighs and drumsticks** into two large sealable plastic bags. For jerk pork chops, place the **4 thick boneless center-cut pork chops** into a separate sealable bag.
3. Marinate: Divide the prepared jerk marinade evenly between the bags holding the **chicken pieces** (and **pork chops** if using). Seal each bag, pressing out excess air, then turn the bags several times so all the chicken (and pork) is well coated with the marinade made from **scallions, chiles, garlic, shallots, citrus, vinegars, oil, and spices**. Place the bags in a shallow pan and marinate in the refrigerator for **24 hours**, turning once or twice during that time.
4. Bring to room temperature: About **1 hour before cooking**, remove the marinated **chicken pieces** (and **pork chops**, if using) from the refrigerator and let them stand at room temperature in their marinade to take off the chill.
5. Charcoal grill method (chicken): Open the vents on the bottom and lid of a charcoal grill. Light a large chimney of charcoal briquettes (about **100 briquettes**) and, when lit, pour them evenly over one side of the bottom rack to form a double or triple layer of coals. When the coals are covered with grayish white ash and you can hold your hand 5 inches above the rack for 3–4 seconds, lightly oil the cooking grate. Sear the marinated **chicken pieces** in batches directly over the hot coals for about **3 minutes per batch**, turning to brown all sides. Move the seared chicken to the cooler side of the grill with no coals underneath. Cover with the lid and cook over indirect heat for **25–30 minutes more**, or until the chicken is cooked through and juices run clear.
6. Gas grill method (chicken): Preheat a gas grill with all burners on high. When hot, adjust the burners to moderate heat. Place the marinated **chicken breasts, thighs, and drumsticks** on the grill and cook, turning occasionally, until well browned on all sides, about **15–20 minutes**. Reduce heat to low, cover the grill, and cook for about **25 minutes more**, or until the chicken is cooked through and reaches an internal temperature of at least **165°F**.
7. Pork chops variation: For jerk pork chops, grill the **4 marinated thick pork chops** over medium heat, turning occasionally, until well browned and just cooked through, about **6–8 minutes per side** depending on thickness. Aim for an internal temperature of **145°F**, then let the pork rest a few minutes before serving.
8. Oven roasting option (chicken): If you can’t grill, arrange the marinated **chicken pieces** in 2 large shallow (1-inch-deep) baking pans. Roast in the upper and lower thirds of a **400°F** oven for **40–45 minutes total**, switching the position of the pans halfway through roasting, until the chicken is cooked through and nicely browned.
9. Serve: Let the grilled **jerk chicken** (and **jerk pork chops**, if using) rest briefly. Serve with rice, grilled vegetables, or your favorite island-style sides, spooning any flavorful juices over the meat.