Ultimate Jerk Chicken

The Ultimate Jerk Chicken
Adapted from Tyler Florence; serves 4

2 t allspice
1/2 t g cinnamon
1/2 t g nutmeg
1/2 onion
8 cloves garlic or 1 head
1 (1") piece fresh ginger, sliced
3 scallions, sliced
3 limed, juiced
splash low sodium soy sauce
1/4 c evoo, plus some for drizzling
kosher salt and finely ground black pepper
6 sprigs fresh thyme, leaves picked
1 Scotch bonnet or Habanero pepper
1/4 c packed light brown sugar
1 whole free-range chicken (~5lbs), cut into 8 pieces
limes for garnish
parsley for garnish
smoking chips, soaked in water for 15 minutes

Making jerk marinade. Combine all ingredients in processor (through brown sugar) and process until smooth puree. Season as needed.

Add chicken pieces into a large resealable plastic bag and pour in marinade. Put bag in baking dish and let marinate in fridge overnight.

Preheat grill to high.

Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.

Meanwhile, preheat oven to 300 F.

Transfer chicken pieces to a baking sheet and drizzle with evoo. Bake until chicken is tender, about 1 hour. Remove chicken and place on serving platter garnished with lime and parsley.