Jerk Chicken
Chicken marinated in a blended fresh paste of scotch bonnet, allspice, scallion, thyme, garlic, and ginger - it's the allspice and scotch bonnet blended fresh, not a store-bought seasoning blend rubbed on dry, that gives real jerk its depth.
⏱ 90 min🍽 4 servings
dinner
Ingredients
- •4 chicken leg quarters
- •1-2 scotch bonnet peppers (seeded for less heat if desired)
- •4 scallions, chopped
- •1 tbsp ground allspice
- •4 cloves garlic
- •1 tbsp grated ginger
- •2 tsp fresh thyme leaves
- •1/2 tsp ground cinnamon
- •1/4 tsp ground nutmeg
- •3 tbsp brown sugar
- •2 tbsp soy sauce
- •1 lime, juiced
- •2 tbsp vegetable oil
- •Salt to taste
Steps
- 1.Blend the scotch bonnet, scallions, allspice, garlic, ginger, thyme, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil, and salt into a spreadable paste.
- 2.Poke holes in the chicken with a fork, then rub the paste all over and under the skin.
- 3.Marinate for at least 2 hours, ideally overnight, for the flavor to penetrate.
- 4.Grill over medium heat, turning occasionally, for 35-40 minutes until cooked through and charred.
- 5.Rest for a few minutes before serving.