4 chicken leg quarters

For the Jamaican jerk paste:

¹⁄₂ cup chopped onion

4 scallions, roughly chopped

1 tbsp whole allspice berries

1 tbsp whole black peppercorns

2 tsp thyme leaves

1 tsp sea salt

2 tsp brown sugar, or 1 tsp Truvía Brown Sugar Blend

¹⁄₄ tsp ground habanero pepper (more or less depending on how spicy you prefer)

Dash of hot sauce

Juice and zest of 1 large lime

3 tbsp olive oil

1. To make the Jamaican jerk paste, in a food processer, add all ingredients except olive oil. Gradually add olive oil while pulsing ingredients until everything is uniformly combined, making sure allspice berries and peppercorns are ground.

2. Make several punctures in the chicken so it can absorb more flavor. Rub paste on the chicken, over the skin and under the skin where possible, for maximum flavor penetration. Cover and refrigerate for 2 hours.

3. Set the smoker to 250°F (120°C) and place chicken on the grates. Smoke until it reaches an internal temperature of 170°F (77°C), about 1 hour 30 minutes. For crispy skin, remove when the internal temperature reaches 165°F (74°C); then finish on an oiled grill preheated to 400°F (204°C), or under a broiler, flipping halfway through. Tent with foil and let rest for 10 minutes before serving.

Pairing suggestion: Jamaican jerk chicken goes well with Coconut Cauliflower Rice. Sauté a clove of garlic in coconut oil. Then add one head of riced cauliflower and cook for 5 minutes, seasoning with salt and pepper. Stir in a generous ¹⁄₂ cup of full-fat coconut milk, zest of one lime, and chopped fresh cilantro.

Maximize leftovers: One cup of the Jamaican jerk paste is used for the Jamaican Smoked Oxtails. Leftover chicken is great for a flavorful chicken salad, or to top a low-carb flatbread. Save the chicken bones to make a fragrant bone broth.

Jamaican Jerk Chicken Leg Quarters