Here is one that I use when I can not find Walkerswood Jerk Seasoning. If you use Walkerswood seasoning it may be too hot for most. If you can get a copy of July/August Coook's Illustrated they have an interesting recipe that they call "Real Jerk Chicken". I haven't tried it yet, but I am more interested in their grilling technique, which they add smoke by using hickory chips, allspice berries, rosemary and thyme. It may be one of their free recipes on line, so you may want to do a search.
Here is my standby Jerk recipe. I have even made it without the peppers, and the flavor is good.
Grilled Jerk Chicken
1 onion, coarsely chopped
1 teaspoon lime zest
1/ 4 Cup lime juice (2 limes)
6 garlic cloves
2 Tablespoons dark brown sugar
1 Tablespoon Orange zest
2 teaspoons marjoram
1 ½ teaspoons salt
½ teaspoon black ground pepper
½ teaspoon cinnamon
½ teaspoon ground coriander
2 teaspoons dry thyme
2 teaspoons ground allspice
1 one-inch piece ginger, peeled and roughly chopped
4 scallions, roughly chopped
1 shallots, roughly chopped
1 - 3 scotch bonnet or habañero; stemmed, quartered, ribs and seeds removed
2 Tablespoons olive oil
1 3 – 4 pound chicken, cut up into 8 pieces
Combine all ingredients except oil and chicken, in the bowl of a food processor and process until smooth. If the mixture is too dry and not processing well, add a little more lime juice. Once smooth continue to process as you drizzle in the oil.
Cut chicken into 8 pieces and soak in water with lemon juice for 30 minutes. Remove chicken and pat dry. Place chicken in a 9″ x 13″ baking dish and pour marinade over them; massage marinade into meat, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight.
Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken using indirect moderately high heat (350°F), turning often, until the skin is nicely charred and the chicken is cooked through (165°F), about 30 minutes. When done, place on a platter, and let rest for 15 minutes before serving..
Note: for larger amounts of chicken, I place the chicken in a large bowl or pot that are non-reactive. I marinade for at least 12 hours, but try for 24; and with larger batches you need to mix the chicken around often.
Depending on how hot you like it, will depend on how many chile peppers you add. I find that in mixed company many can only tolerate one pepper.
When you are making large batches, do not make more than double batch at a time. The food processor doesn't process larger amount that well.
