JERK CHICKEN

Serves 6.

Note: You will need time to marinate the chicken (at least 6 hours). Serve this with rice or a starch of your choice, as a buffer to the seasonings. Save this for the Super Bowl, or serve it up to the family for dinner. Grilling works, too, instead of the oven. From “Dinner Solved!” by Katie Workman.

• 1 medium-size onion, coarsely chopped

• 2 garlic cloves, peeled

• 4 green onions, white and light green parts, cut into pieces

• 1 piece (1 1/2 in.) fresh ginger, peeled and sliced

• 1 jalapeño pepper, stemmed, seeded and cut into chunks

• 2 tbsp. soy sauce

• 1 tbsp. canola or vegetable oil, plus more for the baking sheet

• Juice of 2 limes

• 1 tbsp. ground allspice

• 1 tsp. dried thyme

• 1 tsp. sugar

• 1/2 tsp. ground cinnamon

• 1 tsp. kosher or coarse salt

• 1/2 tsp. freshly ground black pepper

• 6 lb. skin-on, bone-in chicken parts (your choice of thighs, breasts and/or drumsticks)

• Hot cooked rice, for serving

Directions

Place the onion, garlic, green onions, ginger, jalapeño, soy sauce, oil, lime juice, allspice, thyme, sugar, cinnamon, salt and pepper in a food processor or blender. Process until very well combined, about 1 minute (scrape down the sides of the mixer partway through).

If using chicken breasts, cut any large pieces in half. Place the chicken pieces on a baking sheet and rub them all over with the jerk paste (yes, it’s a bit messy), then transfer to a big bowl and cover (or place in a zip-top bag). Refrigerate the chicken for at least 6 hours, or preferably overnight — it can marinate for up to 2 days; the flavors will deepen over time.

Preheat oven to 375 degrees. Lightly oil a rimmed baking sheet.

Place chicken pieces on baking sheet and rub any marinade remaining in bowl over them. Bake until the chicken is cooked through and the outside is nicely browned, about 50 minutes. Serve with plenty of hot rice.