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Jerk Chicken — Fiery Scotch bonnet and allspice marinated chicken, grilled smoky
5
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Prep: 20 min + 4 hr marinade Cook: 50 min
Ingredients
3½ lb chicken pieces (thighs and legs preferred)
For the Jerk Marinade
1 large onion, chopped (~7 oz)
3½ scallions, chopped (~2 oz)
3 Scotch bonnet peppers, stemmed and chopped (~2 oz)
1 fresh ginger, chopped (2-inch piece) (~½ oz)
5 cloves garlic (~1 oz)
¼ cup lime juice
2 tbsp soy sauce
2 tbsp olive oil
2 tbsp brown sugar
1 tbsp dried thyme
1 tbsp ground allspice
1 tsp cinnamon
½ tsp nutmeg
Salt and pepper to taste
Jamaica's signature flavor in one dish — chicken marinated in a fiery paste of Scotch bonnet peppers, allspice, and thyme, then grilled low and slow until smoky, charred, and intensely aromatic. The heat builds slowly and the allspice gives it a warm, almost sweet complexity.
Instructions
- Blend the marinade: Combine all marinade ingredients in a blender and process until a smooth paste forms.
- Marinate the chicken: Coat 3-4 lb chicken pieces thoroughly with the paste. Refrigerate at least 4 hours, preferably overnight.
- Grill over indirect heat: Preheat grill to 350-400°F. Place chicken on the cooler side, cover, and cook 40-60 minutes, turning occasionally, until internal temperature reaches 165°F.
- Char to finish: Move chicken to direct heat for the last 3-5 minutes for char marks, watching carefully.
- Rest and serve: Let rest 5-10 minutes before serving.
Tips
- Scotch bonnets are extremely hot — use 2 for moderate heat, 4 for authentic fire
- Oven alternative: bake at 375°F for 45-60 minutes until cooked through
- Traditionally cooked over pimento (allspice) wood for an extra layer of smoke
📅 Created: 4/23/2025, 10:42:50 PM 📌 diy📌 traditional 🔧 Blender or food processor, large bowl or zip-top bag, grill or oven, tongs, meat thermometer
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