Jerk Chicken

Ingredients

• 4 pieces chicken leg quartersSubstitute: chicken thighs
• 4 pieces scotch bonnet peppersSubstitute: habanero
• 2 tbsp allspice
• 6 sprigs thymeSubstitute: dried thyme
• 6 stalks scallionsSubstitute: spring onions
• 6 cloves garlic
• 3 cm ginger
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 3 tbsp lime juice
• 1 tsp cinnamon
• 0.5 tsp nutmeg

Instructions

1. 1

   Blend scotch bonnet peppers, scallions, garlic, ginger, thyme, allspice, cinnamon, nutmeg, soy sauce, brown sugar, and lime juice into a thick paste.

2. 2

   Score chicken deeply and rub the jerk paste all over, getting into every cut.

3. 3

   Marinate in the refrigerator for at least 12 hours, ideally 24 hours.

4. 4

   Set up a grill for indirect heat. If possible, add pimento wood chips for authentic flavor.

5. 5

   Grill chicken over indirect heat for 40-50 minutes, turning occasionally, until charred and cooked through.

6. 6

   Move to direct heat for the last 5 minutes to get a blackened crust.

7. 7

   Serve with rice and peas, festival dumplings, and extra scotch bonnet sauce.