Make the spicy chicken topping:
Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8–10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
Assemble the tostadas:
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
Do Ahead
Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.
Outdoor Grill: In a a large bowl add Jamaican Jerk spice blend and chicken, tossing to coat. Marinate 15 mins.
Brush grill with oil. Grill chicken until cooked through, about 5 minutes per side
Indoor Grill: In a a large bowl add Jamaican Jerk spice blend and chicken, tossing to coat. Marinate 15 mins.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.
Here is a great marinade for grilled Jerk chicken using Chef Cherie's Jamaican Jerk spice blend. Includes allspice, cloves, fennel, garlic, ginger, mustard, onion, paprika, black pepper, red pepper flakes and thyme.
Here is a great marinade for grilled Jerk chicken using Chef Cherie's Jamaican Jerk spice blend. Includes allspice, cloves, fennel, garlic, ginger, mustard, onion, paprika, black pepper, red pepper flakes and thyme.
Make the jerk marinade: Add Jamaican Jerk spice blend, lime zest and juice, canola oil and salt to a blender or food processor. Blend or process until smooth.
Set a wire rack inside a rimmed baking sheet and put on kitchen gloves (see note below). Place the chicken into a large bowl and slather the marinade all over the chicken using your hands, then transfer the chicken to the wire rack. Refrigerate the chicken, uncovered, for at least 4 hours or up to 36 hours.
When ready to cook, remove the chicken from the refrigerator, wiping off any excess marinade. Transfer to a plate and let sit at room temperature for 1 hour before cooking.
Meanwhile, prepare a charcoal grill for indirect grilling: Fill a chimney starter with lump hardwood charcoal and ignite. Let the charcoal burn until it has become ashy white.
Pour out the charcoal and pile it up on one side of the grill, covering half of the bottom grate. Place a foil pan filled halfway with water next to the charcoal. Add half of the soaked allspice berries and half of the bay leaves to the charcoal and allow to smolder. Place the top grate on top. Close the lid and let the grill heat to between 250° and 300°.
Arrange the chicken, skin-side up, on the grate, with the legs pointing toward the heat source, over the foil pan. Close the lid and open the bottom and lid vents halfway. Position the lid so that the top grill vent is on the opposite side of the fire. Cook the chicken, undisturbed, adding more charcoal as needed to maintain the temperature, for 50 to 60 minutes or until an instant-read thermometer reads 150° to 155° when inserted into the thickest part of the thigh.
Uncover the grill and drop the remaining allspice berries and bay leaves over the charcoal using tongs. Once the allspice berries and bay leaves begin to smoke, transfer the chicken to the hot side of the grill and continue to cook, flipping often, until the skin is lightly charred and crisp and the thigh reads 165° on an instant-read thermometer. Transfer to a work surface and let rest for 5 minutes before serving. Serve with rice and beans and lime wedges.
Recipe Notes
Note: Be mindful when you're working with Scotch bonnet peppers: You'll want to wear gloves when you rub the marinade onto the chicken, or the heat may stick to your hands for a day.
