Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 8 green onions, roughly chopped
  • 3 Scotch bonnet peppers, seeds removed
  • 4 cloves garlic, smashed
  • 2 inches fresh ginger, peeled and sliced
  • 2 tbsp whole allspice berries, freshly ground
  • 1 tbsp fresh thyme leaves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 1 lime, juiced
  • 1 tbsp coconut sugar
  • 1 tsp sea salt
  • 1 tsp coarsely ground black pepper

Instructions:

  1. In a food processor or high-speed blender, combine scallions, Scotch bonnet peppers, garlic, ginger, ground allspice, thyme, cinnamon, nutmeg, soy sauce, apple cider vinegar, lime juice, coconut sugar, salt, and black pepper.
  2. Pulse the mixture until it forms a thick, textured paste. Avoid over-processing into a complete liquid to ensure aromatics cling to the meat.
  3. Using a sharp knife, make 2-3 shallow slashes (about 1/2 inch deep) into the skin and flesh of the chicken thighs to allow the marinade to penetrate.
  4. Coat the chicken thoroughly with the jerk marinade in a non-reactive bowl or gallon freezer bag. Refrigerate for at least 4 hours, ideally up to 24 hours.
  5. Preheat oven to 400°F (204°C). Place a wire rack over a baking sheet and arrange chicken thighs skin-side up.
  6. Roast for 45 minutes or until the skin is charred and mahogany-colored, and the internal temperature reaches 165°F (74°C).