Ingredients:

• 4 large chicken thighs or breasts (bone-in, skin-on preferred; drumsticks optional)
• 1 medium onion, chopped
• 4 scallions, chopped
• 4 garlic cloves
• 2–3 Scotch bonnet peppers (or habanero), seeded (adjust for heat)
• 2 tbsp fresh thyme leaves
• 1 tbsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp salt
• 1 tsp black pepper
• ¼ cup soy sauce
• ¼ cup vegetable oil
• 2 tbsp brown sugar
• Juice of 2 limes
• Fresh lime wedges
• Mango salsa or rice & peas or fried plantains

Instructions:

1. Combine onion, scallions, garlic, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, salt, pepper, soy sauce, vegetable oil, brown sugar, and lime juice in a food processor. Blend until smooth to make the jerk marinade.
2. Place the chicken pieces in a large zip-top bag or bowl. Pour the marinade over the chicken and rub it in thoroughly to coat all pieces.
3. Seal the bag or cover the bowl and refrigerate for at least 2 hours (ideally 4 hours or overnight for best flavor).
4. Preheat grill to medium-high heat (or oven to 400°F / 200°C if baking).
5. Remove chicken from marinade and discard excess marinade. Grill skin-side down for 8–10 minutes, then flip and cook another 10–15 minutes until internal temperature reaches 165°F (74°C).
6. (If baking: Place on a lined baking sheet and roast for 25–30 minutes, flipping halfway through.)
7. Remove chicken from heat and let it rest for 5 minutes.
8. Serve with fresh lime wedges, mango salsa, rice & peas, or fried plantains.

Nutrition Facts:

Additional nutrition information is currently not available.

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