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Portuguese-Style Pastéis de Nata with Flaky Puff Pastry
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Weekend
Jamaican-Style Whole Jerk Chicken with Scotch Bonnet & Allspice
A deeply seasoned whole chicken, marinated with scallions, thyme, allspice and Scotch bonnet, then grilled over two-zone heat until smoky, burnished and juicy.
Directions
Protect your hands and prep the chile
Put on disposable gloves before handling the Scotch bonnet, then stem it and scrape out the seeds and pale ribs for assertive but manageable heat. Keep the chile away from your eyes, wash the knife and board with hot soapy water, and discard the gloves.
Blend the jerk marinade
In a blender combine the scallions, garlic, ginger, Scotch bonnet, thyme, allspice, brown sugar, black pepper, cinnamon, nutmeg, salt, lime juice, soy sauce, oil and vinegar. Blend, scraping down once, until a thick, spoonable green-brown paste forms.
Season the whole chicken
Pat the chicken dry. Loosen the skin over the breasts and thighs with your fingers without tearing it. Rub one-third of the marinade under the skin, one-third inside the cavity and the remainder over the exterior. Set the chicken in a clean nonreactive dish, cover and refrigerate for 8 to 24 hours. Discard any marinade that has contacted raw chicken.
Set up two-zone heat
Remove the chicken from the refrigerator 30 minutes before grilling. Heat a gas or charcoal grill for two-zone cooking, with one side at 375 to 400°F and the other side unlit. Clean and lightly oil the grates. Tuck the wing tips behind the breasts and tie the drumstick ends together with kitchen twine.
Roast indirectly
Place the chicken breast-side up over indirect heat with the legs pointing toward the hotter side. Close the lid and cook for 55 minutes, keeping the grill between 350 and 400°F. Rotate the bird 180 degrees halfway through without moving it over direct flame.
Brown and finish safely
Turn the chicken breast-side down over direct medium heat for 3 to 5 minutes, watching closely because the marinade can scorch. Return it breast-side up to indirect heat, close the lid and cook 10 to 20 minutes more. Check several places without touching bone: the thickest breast must reach 165°F and the inner thigh should reach at least 165°F, preferably 175°F for tenderness.
Rest, carve and serve
Transfer the burnished whole chicken to a clean board and rest uncovered for 15 minutes. Remove the twine, carve through the joints and arrange the pieces so the browned jerk crust stays visible. Spoon any carving juices over the meat and serve with lime wedges and thyme sprigs.
Why this works
Why it worksRubbing the aromatic paste both beneath and over the skin seasons the meat while leaving plenty of spice on the surface to char and perfume the smoke.
Why it worksIndirect heat cooks a large whole bird evenly; a brief direct-heat finish develops the dark, caramelized exterior associated with jerk without burning its sugar and aromatics.
Why it worksPointing the slower-cooking legs toward the hotter zone helps the thighs become tender by the time the lean breast reaches its safe temperature.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonLong kitchen tongsA secure grip lets you rotate and brown the whole bird while keeping your hands clear of direct heat and flare-ups.See current options →
Compare on AmazonInstant-read thermometerCheck several spots and confirm the breast reaches 165°F and the inner thigh at least 165°F without touching bone.See current options →
Compare on AmazonStainless mixing bowlsA nonreactive bowl contains the citrus-and-chile marinade and keeps raw poultry separate from clean carving and serving tools.See current options →
Swaps & notes
Easy swaps
- Use one habanero in place of the Scotch bonnet. It delivers similar heat, though the fruitiness differs slightly; seed it or use half for a milder marinade.
- If outdoor grilling is not possible, set the chicken breast-side up on a rack over a sheet pan and roast at 425°F for 20 minutes, then at 375°F until it reaches the same safe internal temperatures. Broil briefly for deeper color.
- Tamari can replace soy sauce for a gluten-free version. Check the label because sodium levels vary, and do not add extra salt until the marinade is blended.
Cook notes
- The 585-minute total includes 8 hours of hands-off marinating and a 15-minute rest. Marinating overnight is convenient, but do not exceed 24 hours because the citrus can soften the exterior texture.
- Ventilation matters when blending Scotch bonnet. Keep the blender lid secured, avoid leaning over the jar when opening it and wash all chile-contact surfaces promptly.
- The licensed photograph shows a whole, deeply browned jerk chicken being lifted with tongs; this recipe preserves that whole-bird form, dark spice crust and grilled finish.
Storage
Carve leftovers from the bones and refrigerate in shallow airtight containers within 2 hours for up to 4 days. Reheat covered with a spoonful of water in a 325°F oven until every piece reaches 165°F, or enjoy chilled in sandwiches. Freeze cooked chicken off the bone for up to 3 months and thaw overnight in the refrigerator.
Questions
How can I make jerk chicken less spicy without losing flavor?
Use half a Scotch bonnet and remove every seed and pale rib, but keep the allspice, thyme, scallions, ginger and black pepper at full strength. Those aromatics provide jerk character even when the chile heat is reduced.
Why did my jerk coating burn before the chicken cooked?
The bird spent too long over direct flame or the grill exceeded 400°F. Cook almost entirely over the unlit zone, use direct heat only for a closely watched finish and move the chicken away immediately if flames flare.
Can I cook the chicken in pieces instead of whole?
Yes. Marinate 4 to 5 pounds of bone-in pieces and cook over indirect heat, moving pieces over direct heat only to brown. Breasts must reach 165°F; legs are juicier around 175°F. Begin checking smaller pieces after 30 minutes.
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Jamaican-Style Whole Jerk Chicken with Scotch Bonnet & Allspice
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1. Protect your hands and prep the chilePut on disposable gloves before handling the Scotch bonnet, then stem it and scrape out the seeds and pale ribs for assertive but manageable heat. Keep the chile away from your eyes, wash the knife and board with hot soapy water, and discard the gloves.
2. Blend the jerk marinadeIn a blender combine the scallions, garlic, ginger, Scotch bonnet, thyme, allspice, brown sugar, black pepper, cinnamon, nutmeg, salt, lime juice, soy sauce, oil and vinegar. Blend, scraping down once, until a thick, spoonable green-brown paste forms.
3. Season the whole chickenPat the chicken dry. Loosen the skin over the breasts and thighs with your fingers without tearing it. Rub one-third of the marinade under the skin, one-third inside the cavity and the remainder over the exterior. Set the chicken in a clean nonreactive dish, cover and refrigerate for 8 to 24 hours. Discard any marinade that has contacted raw chicken.
4. Set up two-zone heatRemove the chicken from the refrigerator 30 minutes before grilling. Heat a gas or charcoal grill for two-zone cooking, with one side at 375 to 400°F and the other side unlit. Clean and lightly oil the grates. Tuck the wing tips behind the breasts and tie the drumstick ends together with kitchen twine.
5. Roast indirectlyPlace the chicken breast-side up over indirect heat with the legs pointing toward the hotter side. Close the lid and cook for 55 minutes, keeping the grill between 350 and 400°F. Rotate the bird 180 degrees halfway through without moving it over direct flame.
6. Brown and finish safelyTurn the chicken breast-side down over direct medium heat for 3 to 5 minutes, watching closely because the marinade can scorch. Return it breast-side up to indirect heat, close the lid and cook 10 to 20 minutes more. Check several places without touching bone: the thickest breast must reach 165°F and the inner thigh should reach at least 165°F, preferably 175°F for tenderness.
7. Rest, carve and serveTransfer the burnished whole chicken to a clean board and rest uncovered for 15 minutes. Remove the twine, carve through the joints and arrange the pieces so the browned jerk crust stays visible. Spoon any carving juices over the meat and serve with lime wedges and thyme sprigs.