Jerk Chicken

Intensely spiced, smoky chicken marinated in a fiery Scotch bonnet and allspice paste, then grilled until the skin is charred and the meat is impossibly juicy. This iconic Jamaican dish is a flavor explosion you will crave again and again.

Ingredients

• 3 lb chicken leg quarters (or thighs and drumsticks)
• 6 green onions (scallions), roughly chopped
• 2 Scotch bonnet peppers, seeded (keep seeds for more heat)
• 4 cloves garlic
• 1 tbsp fresh thyme leaves
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 1 tbsp brown sugar
• 1.5 tsp ground allspice
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp black pepper
• 1 tsp salt

Method

1. Blend all the jerk marinade ingredients in a food processor until a thick paste forms. Wear gloves when handling the Scotch bonnets.
2. Score the chicken pieces with deep cuts. Rub the jerk paste all over and into the cuts. Marinate in the fridge for at least 4 hours, ideally overnight.
3. Preheat a grill to medium heat (around 350 degrees F) with indirect and direct zones. Place the chicken on the indirect heat side, skin-side up, and close the lid.
4. Cook with the lid closed for 30 minutes, turning once halfway through.
5. Move the chicken to direct heat and grill for 5-8 minutes per side until the skin is charred and the internal temperature at the thickest part reads 175 degrees F.
6. Let rest for 5 minutes, then serve with rice and peas, festival (fried dumplings), or coleslaw.

Chef's note: The longer you marinate, the better. Scotch bonnet heat varies, so start with one pepper if you are sensitive to spice. Traditionally this is cooked over pimento (allspice) wood, which adds a distinct smoky flavor. Adding soaked wood chips to your grill mimics this.

Nutrition per serving

More Jamaican recipes

• Rice and Peas
• Jamaican Beef Patties