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This smoky, spice-infused chicken from St. Croix native chef Digby Stridiron is almost as good as a trip to the West Indies. for a less-spicy marinade, remove the Seeds from the habaneros. Let the chicken rest for the full 30 minutes for the most tender results.

Ginger Jerk Chicken

JERK MARINADE

whole allspice, toasted

black peppercorns, toasted

green cardamom pods, toasted

bunch scallions, roughly chopped

(8-oz.) piece fresh ginger, peeled and roughly chopped (about 1 cup)

habanero chiles (about 3/4 oz.); stems removed

garlic cloves, peeled

water

tamarind paste (such as Neera's)

fresh thyme leaves

soy sauce

canola oil

JERK BRINE

kosher salt

lb. ice cubes

CHICKEN

chicken leg quarters (about 5 3/4 lb.).

white vinegar

limes, halved

plus 12 tsp. kosher salt, divided

Make the jerk marinade: Place allspice. peppercorns, and cardamom pods in a high-powered blender: process on high speed until spices are finely ground, about 30 seconds. Add scallions, ginger. chiles, garlic, 14 cup water, tamarind paste, thyme, soy sauce, and oil; process on high speed until mixture is smooth, about 1 minute. Reserve 3 tablespoons marinade for jerk brine; cover and chill remaining marinade until ready to use.

Make the jerk brine: Stir together 3 tablespoons reserved jerk marinade, 2 cups water, and salt in a medium saucepan. Bring to a boil over high, and cook, stirring occasionally, until salt is dissolved. Remove from heat, and add ice. Let brine stand until ice is melted, about 20 minutes.

Meanwhile, make the chicken: Place chicken quarters in a large plastic container. Pour vinegar over chicken: rub vinegar into chicken using lime halves. Discard limes and any leftover vinegar. Pour cooled jerk brine over chicken in container: press chicken down to submerge. Cover and refrigerate at least 4 hours or up to 6 hours. Remove chicken from brine; discard brine. Return chicken to container. Add remaining jerk marinade, and rub to coat chicken. Cover and chill at least 8 hours or up to 24 hours.

Rub excess marinade off chicken quarters: place chicken on a rimmed baking sheet. Sprinkle chicken with 1 tablespoon salt, and let stand at room temperature while smoker preheats.

Prepare smoker according to manufacturer's instructions using 5 pounds pimento or pecan wood chunks. Bring internal temperature to 250°F to 275°F: maintain temperature for 15 to 20 minutes. Place chicken quarters on grate. skin side up, and smoke, covered, until a meat thermometer inserted in thickest portion registers 160°F. 1 hour and 30 minutes to 2 hours, adding wood as needed to maintain smoker temperature of 250°F to 275°F.

Remove chicken from smoker: place in a large roasting pan. Cover tightly with aluminum foil, and let chicken steam 30 minutes. Unwrap chicken, sprinkle with remaining 12 teaspoon salt, and serve.