Jerk Chicken

Ingredients

• 4 lbs chicken leg quarters or thighs, bone-in and skin-on
• 6 green onions, roughly chopped
• 4 garlic cloves
• 2 scotch bonnet peppers, seeded for less heat
• 2 tbsp fresh thyme leaves
• 2 tbsp ground allspice
• 1 tbsp black pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 3 tbsp brown sugar
• 3 tbsp vegetable oil
• 1 tbsp kosher salt
• 1 inch fresh ginger, peeled

Instructions

1. Combine green onions, garlic, scotch bonnet peppers, ginger, thyme, allspice, black pepper, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, oil, and salt in a blender or food processor. Blend until smooth to create the jerk marinade.
2. Score the chicken pieces with deep cuts to the bone, about 1 inch apart, to allow the marinade to penetrate. Place chicken in a large bowl or zip-lock bag.
3. Pour the jerk marinade over the chicken, ensuring all pieces are well coated and marinade gets into the cuts. Refrigerate for at least 4 hours, preferably overnight or up to 24 hours.
4. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Reserve excess marinade for basting.
5. Preheat grill to medium-high heat (around 400°F). For charcoal grills, set up for indirect cooking with coals on one side.
6. Place chicken skin-side down over direct heat and grill for 5-7 minutes until charred. Flip and char the other side for another 5-7 minutes.
7. Move chicken to indirect heat, cover the grill, and continue cooking for 25-35 minutes, turning occasionally and basting with reserved marinade, until internal temperature reaches 165°F.
8. Rest chicken for 5 minutes before serving. Serve with rice and peas, festival bread, or grilled plantains.