Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
Place a zipper bag in a large bowl and combine all marinade ingredients. Add chicken. Marinate (brine) over night if possible, but at least 6-8 hrs.
Grill over charcoal if possible for about 45 minutes while tending. If using a gas grill, grill on low for about 45 minutes. Meat should register 160°F on a meat thermometer.
Recipe Notes
Note: You could also use chicken stock, but add in 1 tsp of white vinegar if doing so.
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.
