Drum Pan Jerk Chicken

Step 1

Wash the chicken with the lime juice and vinegar. Blend the habaneros, garlic, green onions, jalapeños, yellow onion, ginger, thyme and pimiento seeds together with 3 ounces water in a food processor or blender to create a spicy jerk paste. Sprinkle the black pepper and garlic and onion powders on the chicken, then rub with the jerk paste. Rub the chicken and seasonings together really well, up under the skin and between the bones. Refrigerate for at least 3 hours or up to 24 hours.

Step 2

Preheat a grill for cooking at 350 degrees F.

Step 3

Place the chicken on the grill and cook, 20 minutes on each side.

Step 4

Stir together the seasoning salt, poultry seasoning and allspice in a jar. Keep covered with an airtight lid.