Jamaican Jerk Chicken

• 1 whole chicken, spatchcocked
• For jerk marinade: 4 scotch bonnet peppers, 6 green onions, 4 garlic cloves, 3cm ginger, 2 tbsp allspice berries, 1 tsp cinnamon, 1 tsp nutmeg, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp lime juice, 2 tbsp oil
• Rice and peas and festival (sweet dumplings) to serve

Instructions

1. 1

   Blend all marinade ingredients until smooth. Taste — it should be fiery and aromatic.

2. 2

   Score chicken deeply all over. Rub marinade into every crevice. Marinate overnight.

3. 3

   Grill over indirect heat for 30-35 minutes, turning occasionally.

4. 4

   Move over direct heat for the last 10 minutes to char and caramelize.

5. 5

   Rest 10 minutes. Chop into pieces with a cleaver.

6. 6

   Serve with rice and peas, festival, and extra jerk sauce.

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