Jamaican Jerk Chicken

There was a time when I made this chicken at least twice a week – and I always make enough so that I would have cold leftovers for a few days. (I guess that means I ate it every day!) There is something both seductive and addictive about this heady, aromatic, and spicy combination of flavors.

Serve the chicken with a salad of cucumber and chopped red onion, dressed with cider vinegar and a pinch of sugar.

Serves 6 to 8.

2 Spanish onions, chopped
6 medium scallions, chopped
6 Scotch bonnet chiles
4 garlic cloves, chopped
2 tablespoons five-spice powder
2 tablespoons allspice berries, coarsely ground
2 tablespoons black pepper
2 teaspoons dried thyme
2 teaspoons ground nutmeg
2 teaspoons kosher salt
1 cup soy sauce
6 pounds bone-in, skin-on chicken breasts (about 6 to 8), trimmed of excess fat

1. Place the onions, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, salt, and soy sauce in food processor fitted with a steel blade. Process well.

2. Place the chicken in a large nonreactive bowl or in a resealable plastic bag, and add the onion mixture. Mix well, cover or seal, and refrigerate at least overnight and up to 3 days. (Chicken can be frozen at this point.)

3. Preheat the oven to 400 degrees.

4. Transfer the chicken and the oven mixture to a large baking pan, place it in the oven, and cook until the chicken is deeply browned and cooked through, about 45 minutes. Serve immediately, or cover and refrigerate up to 2 days.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)