What’s Cooking in Kelli’s Kitchen - Spicy Jerk Chicken for Pirates

About a decade ago, two men ruminated about the challenge of staying connected with friends and family while living very busy and demanding lives. They reflected that they always took the time when there was occasion provided by a holiday, but the long stretch of summer provided few opportunities to gather together, so they made one up. This year, I was read into the tradition, admittedly in the role of chef for a backyard barbeque for twenty.

All holidays have a culture replete with tradition. There are decorations and costumes, specific food and drink, and rituals that are understood and repeated each year. I was eager to learn and observe the culture to ensure that my contribution to this year’s celebration helped elevate the event. The theme is pirates–so my menu involved food from the islands.

I thought about the simple beauty of inventing something new to solve the problem of maintaining the connection with those we hold dear when our professional lives demand so much. I encourage you to create the holidays and rituals that pull on the threads that connect you. Please don’t wait for the calendar to tell you it’s time to gather; invent your opportunities and create the world that you want to live in.

Spicy Jerk Chicken for Pirates

INGREDIENTS:
6 whole habanero peppers 
6 scallions, roughly chopped
1 (2-inch) knob fresh ginger, roughly chopped
6 garlic cloves
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 teaspoon freshly grated nutmeg
2 tablespoons dark brown sugar
1/2 cup soy sauce
2 tablespoons zest and 1/4 cup juice from about 4 limes
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 lbs chicken thighs (bone-in, skin on)
1/4 cup whole allspice berries
3 dozen dried bay leaves (about 2 loosely packed cups)

DIRECTIONS:

• Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in a food processor or blender. Blend until a rough purée is formed, about 1 minute.
• Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.
• When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Set the left-most burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set bottom and lid vents to half-open.
• Drain bay leaves and allspice berries in a fine-mesh strainer. Spread 2/3 of bay leaves evenly over the cooler side of the grill (it's okay if some allspice berries fall through) in a pattern just large enough to fit the chicken. Lay the chicken over the bay leaves skin side up with the legs pointed towards the hotter side of the grill. Place 1/3 of remaining bay leaves over hot side of grill and immediately cover with the vent above the chicken. Cook for 15 minutes.
• Open lid and place half of remaining bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes, then place remaining bay leaves and allspice berries on hot side of grill directly. Cover and continue to cook until the coolest part of the chicken thigh registers 145°F (63°C) on an instant-read thermometer, about 20 minutes longer.
• Uncover grill, increase heat to high. Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp, charred and coolest part of thigh registers 150°F to 155°F (66°C to 68°C) on an instant-read thermometer, 4 to 6 minutes longer. Transfer to a large platter, allow to rest 5 minutes, and serve.