Jerk Chicken
Fiery Jamaican jerk chicken marinated in a scotch bonnet and allspice paste, grilled over high heat until charred outside and juicy within.
TheRecipeWiki.com
Ingredients
- 3 lb chicken pieces
- 4 whole scotch bonnet peppers
- 6 whole scallions
- 6 cloves garlic
- 2 inch ginger
- 2 tbsp allspice berries
- 4 sprigs fresh thyme
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp lime juice
- ½ tsp cinnamon
- ¼ tsp nutmeg
How to Make It
- 1
Make jerk marinade: blend scotch bonnets, scallions, garlic, ginger, allspice berries, thyme, brown sugar, soy sauce, lime juice, nutmeg, cinnamon, and black pepper until smooth.
- 2
Score chicken pieces deeply and rub marinade thoroughly into every surface and under skin. Marinate 4 hours minimum, overnight preferred.
- 3
Preheat grill to high. If using charcoal, add pimento wood chips for authentic flavor.
- 4
Grill chicken pieces starting skin-side down. Sear 5-7 minutes until charred.
- 5
Flip and move to indirect heat. Continue cooking 30-35 minutes, turning occasionally.
- 6
Internal temperature should reach 165°F. Let rest 10 minutes.
- 7
Serve with rice and peas, festival bread, or coleslaw.