Ingredients:

  • 6 Scotch bonnet peppers, seeded and minced
  • 2 medium onions, chopped
  • 6 green onions, chopped
  • 6 cloves garlic, minced
  • 2 inch piece ginger, peeled and grated
  • 2 Tablespoons ground allspice
  • 1 Tablespoon dried thyme
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon ground nutmeg
  • 1 Tablespoon brown sugar, packed
  • 2 Tablespoons soy sauce (30ml)
  • 2 Tablespoons vegetable oil (30ml)
  • 1/4 cup lime juice, freshly squeezed
  • 2 Tablespoons white vinegar (30ml)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon ground black pepper (2.5g)
  • 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks)

Instructions:

  1. Combine all marinade ingredients in a food processor or blender and process until smooth. Alternatively, finely chop all ingredients and mix well in a bowl.
  2. Place the chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
  3. Preheat grill to medium heat (about 350°F/175°C). Alternatively, preheat oven to 375°F (190°C).
  4. Grill the chicken over medium heat, turning occasionally, until cooked through and the internal temperature reaches 165°F (74°C). Alternatively, arrange the chicken pieces on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Remove the jerk chicken from the grill or oven and let it rest for 5-10 minutes before serving.