Steve DeVeau’s Jerk Chicken

Steve didn’t want to give me the recipe for his jerk chicken rub, something about it being a secret recipe. However, after prolonged whining on my part, he consented to share this fabulous rub with the world. I made Navajo flatbread, layered each piece with a crisp salad of lettuce, tomatoes, cucumber and thin slices of red onion then topped that with a piece of jerk chicken garnished with cranberry chutney. Mah-velous.

Steve DeVeau’s Jerk Chicken

2 tbsp Jamaican allspice

2 tbsp ground cinnamon

2 tbsp crushed red pepper

2 tbsp ground cloves

2 tbsp ground cumin

2 tbsp piment d’espelette

2 tbsp paprika

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp nutmeg

1 tbsp dried thyme

1 tbsp sea salt

1 tbsp ground black pepper

1/4 cup toasted brown sugar

2 tbsp rum

2 tbsp olive oil

1/4 cup vinegar

1 young, regular size chicken, spatchcocked

Mix all the seasonings together and rub the chicken with the mixture. Refrigerate overnight.

Heat the grill to 500-600 F, then sear the chicken on both sides. Turn the flame off on half of the grill and place the chicken, skin side up, on the cold side. Grill for 45 – 60 minutes, turning and basting every 15 minutes.