Ingredients:

  • 6 Scotch Bonnet Peppers, seeded and finely chopped (approx. 30g)
  • 1 large Yellow Onion, roughly chopped (approx. 200g)
  • 6 cloves Garlic, minced (approx. 30g)
  • 2 inches fresh Ginger, peeled and grated (approx. 20g)
  • 4 stalks Green Onions, chopped (approx. 50g)
  • 3 tablespoons Soy Sauce (45ml)
  • 3 tablespoons Brown Sugar (45g)
  • 2 tablespoons Vegetable Oil (30ml)
  • 2 tablespoons Lime Juice, freshly squeezed (30ml)
  • 2 tablespoons Allspice (12g)
  • 1 tablespoon Dried Thyme (4g)
  • 1 teaspoon Ground Cinnamon (2g)
  • 1 teaspoon Ground Nutmeg (2g)
  • 1/2 teaspoon Ground Cloves (1g)
  • 1/2 teaspoon Black Pepper (2g)
  • 1/4 teaspoon Cayenne Pepper (optional, for extra heat) (0.5g)
  • 1 tablespoon salt (8g)
  • 3 lbs (approx. 1.3kg) Bone-in, Skin-on Chicken pieces (legs, thighs, and/or wings)

Instructions:

  1. Combine all marinade ingredients in a food processor or blender. Pulse until a smooth paste forms. Be careful when handling scotch bonnets!
  2. Place the chicken pieces in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, ensuring all pieces are well coated. Massage the marinade into the chicken.
  3. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours).
  4. Grilling: Preheat grill to medium-high heat. Grill chicken for 30-45 minutes, turning occasionally, until cooked through and juices run clear. Baking: Preheat oven to 375°F (190°C). Bake chicken for 40-50 minutes, or until cooked through. Barbecue: Cook over indirect heat for 45-60 minutes, basting with extra marinade during the last 15 minutes.
  5. Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
  6. Let the chicken rest for 5-10 minutes before serving.