METHOD
From marinade to board.
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01
Blend the marinade
Add the jerk seasoning, scallions, thyme, habaneros, ginger, garlic, oil, and vinegar to a blender. Blend until mostly smooth. Add only enough water or lime juice to keep the mixture moving.
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02
Score and marinate
Pat the chicken dry and make two or three shallow slits through the thickest parts. Coat every quarter thoroughly, cover, and refrigerate for 8 to 24 hours. Divide the chicken between two bags or containers when needed so every piece stays coated.
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03
Build the fire
Set the kamado for a steady 350–375°F rotisserie cook. Arrange the charcoal so the chicken is not sitting over one concentrated hot spot, then add two or three chunks of apple wood.
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04
Load and cook
Arrange the quarters evenly in the rotisserie basket and start spinning. Begin checking around the 45-minute mark. Continue until the thickest thigh reaches 175–185°F, usually 75–105 minutes depending on the fire and the size of the quarters.
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05
Glaze, rest, and serve
Mix two tablespoons of jerk seasoning with the juice of half a lime. Brush a light coat over the chicken during the final 10 minutes. Rest for 10–15 minutes before chopping or serving.
Dark meat becomes more tender above 175°F. Watch the color as the jerk seasoning caramelizes, and reduce direct exposure if the exterior darkens faster than the chicken cooks.