Jerk Chicken with Citrus Glaze

JERK CHICKEN WITH CITRUS GLAZE

Jerk spice is a spice rub commonly used in Jamaican cuisine. And this recipe for Jerk Chicken with Citrus Glaze is a delicious and somewhat spicy summertime favorite.

Serves 4

½	cup orange marmalade, melted
2	tablespoons freshly squeezed lime juice, plus lime wedges for garnish
1	tablespoon honey
1	scallion, thinly sliced, plus more for garnish
	Canola oil, for greasing
1	whole chicken (3- to 3½-pounds), rinsed and patted dry
2	tablespoons light-brown sugar, firmly packed
2	tablespoons pumpkin pie spice
1	tablespoon onion powder
1	tablespoon garlic powder
2	teaspoons dried thyme
1½	teaspoons ground coriander
1	teaspoon Cayenne pepper
	Kosher salt and freshly ground black pepper

In a mixing bowl, whisk together the marmalade, lime juice, honey, and scallion. Set aside.


Preheat the grill to medium-low and grease the grate with a little oil. Holding the chicken breast-side-down, use a pair of kitchen shears to cut down both sides of the backbone and remove it. Flip the chicken over and firmly press on the breastbone to flatten the chicken.


In a small bowl, mix together the sugar, pumpkin pie spice, onion and garlic powders, thyme, coriander, and Cayenne pepper. Rub this spice mixture all over the chicken. Season the chicken with salt and black pepper.


Place the chicken on the preheated grill, skin-side-down. Allow the chicken to cook until the skin is crispy and deeply browned, 12 to 15 minutes. Then, turn the chicken and brush with some of the reserved marmalade glaze. Continue to cook until an instant-read thermometer inserted into the thickest part of the chicken, avoiding the bone, registers 165°F, about 12 to 15 minutes more. Glaze the chicken again and remove from the grill. Carve into quarters and serve with a garnishing of lime wedges and chopped scallions.