INGREDIENTS
- 6 g (1 tbsp) black peppercorns
- 6 g (1 tbsp) Jamaican allspice
- 5 g (1 tbsp) coriander seeds
- ½ red onion, quartered
- 8 scallions, chopped
- 4 Scotch bonnet or habanero peppers, seeded and chopped
- 60 g (4 tbsp) salt
- 1 clove garlic
- 13 g (1 tbsp) brown sugar (optional)
- 15 g (1 tbsp) yellow mustard
- 3 g (1 tsp) ground nutmeg
- 1 whole chicken, about 1.7 kg (3½ lb), quartered
SAUCE 1
- 60 ml (¼ cup) white vinegar
- 4 g (1 tsp) sugar
- 1 scallion, minced
- 1 pinch ground allspice
- 1 pinch crushed red pepper flakes
SAUCE 2
- 60 ml (¼ cup) ketchup
- 15 ml (1 tbsp) white vinegar
METHOD
Combine pepper, allspice and coriander in the bowl of a mortar and pestle or in a coffee grinder; grind spices until coarse. Transfer to the bowl of a food processor. Add onion, scallion, peppers, salt, garlic, sugar (optional), mustard and nutmeg, and blitz until well combined. Taste and adjust seasoning. Transfer chicken to a large bowl and coat with 60–90 ml (4–6 tbsp) of the spice rub (the balance will keep in the fridge for up to a month). Cover and transfer chicken to the refrigerator for 24 to 36 hours, turning the pieces regularly.
To make first sauce, stir white vinegar together with sugar, scallion, allspice and red pepper flakes in a small bowl. Set aside. For second sauce, whisk together ketchup and vinegar until homogenous. Set aside.
Light charcoal, and when the coals are white, move them to one side of the grill. For additional smoke, add a handful of soaked hardwood chips. Arrange chicken pieces, skin side down, on the cool side of the grill and cover. Turn them after 15 minutes. Then, after 15 minutes more, move chicken to grill’s hot side and grill, turning regularly until bronzed and pull-apart tender — about 10 minutes (watch carefully to avoid burning, especially if you added sugar to the spice mix). Remove from heat and set aside to rest, covered with tented foil, for 10 to 15 minutes. Cut into thick slices and serve with dipping sauces and extra wet rub on the side.
Suggested accompaniment: yams cooked on the grill, wrapped in foil.
