So named because these dried, unripe fruits taste like cloves, cinnamon and nutmeg, allspice – also called pimenta – is the cornerstone of Jamaican jerk seasoning, and the leaves and branches are used in smoking. Allspice also shows up in Middle Eastern cuisines and curry powder.
Ingredients
- 1 tablespoon dried allspice berries
- 1½ tablespoons black peppercorns
- 4 Scotch bonnet or habanero peppers
- 4 cloves garlic
- 1 2-inch knob fresh ginger, peeled and cut into rough chunks
- 2 shallots, peeled
- 3 scallions, white and green parts, chopped coarsely (trim off roots)
- ¼ cup freshly squeezed lime juice
- ¼ cup fresh thyme leaves
- 2 tablespoons soy sauce
- ¼ cup vegetable oil
- 2 tablespoons dark brown sugar
- 1 tablespoon salt
- 1 large chicken, cut up
- Allspice branches with leaves, soaked in water
About this recipe
Serves 4 To double the recipe, just buy another chicken – no need to double the marinade.
Instructions
Marinade: Combine allspice berries and black peppercorns in a spice grinder and whir until powdered. Add to a food processor bowl with all other marinade ingredients. Process for about one minute. Place chicken pieces in a large bowl and pour marinade over. Wearing plastic gloves, spread marinade all over chicken pieces. Cover with plastic wrap and refrigerate for at least 12 hours. Bring to room temperature before serving.
Prepare a charcoal grill, leaving an area free from coals. When hot, add soaked allspice wood and leaves over the area that doesn’t get direct hear. When you see smoke coming from the grill, place chicken, skin side up, atop leaves and wood, placing the thicker pieces closer to the direct heat. Close cover. Cook about 30-35 minutes. Uncover grill and check for doneness – smaller pieces may be fully cooked. Keeping cover open, turn pieces and continue cooking until brown and thickest part of breast registers 155 degrees. Transfer to a platter and let rest for five minutes before serving.
