Scotch Bonnet Jerk Chicken
Chicken pieces marinated in a blend of Scotch bonnet pepper, allspice, thyme, ginger, and lime, then grilled or roasted until charred.
Equipment
- Blender
- Grill or rimmed baking sheet with rack
- Instant read thermometer
- Disposable gloves
Ingredients
Main Ingredients
- 4 lb bone in skin on chicken pieces thighs, drumsticks, or breasts
- 2 Scotch bonnet peppers seeded for less heat, habaneros can replace them
- 4 scallions chopped
- 4 cloves garlic peeled
- 2 tbsp grated fresh ginger from about two inches of root
- 2 tbsp fresh thyme leaves
- 2 tbsp ground allspice also called pimento
- 3 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp white vinegar
- 2 tbsp fresh lime juice
- ½ tsp black pepper
Instructions
Cooking
- Blend. Blend the marinade ingredients until smooth.
- Marinate. Score the chicken, coat it well, and refrigerate at least four hours.
- Heat. Heat a grill to medium high, or heat the oven to 425 degrees F.
- Cook. Grill or roast for thirty to forty minutes until 165 F.
- Finish. Broil briefly for char, then rest ten minutes.
Notes
Substitutions: Habanero peppers replace Scotch bonnets, and use one pepper for milder heat.
Tips: Wear gloves, marinate at least four hours, and discard leftover raw marinade.
Storage: Refrigerate for three to four days or freeze for up to three months.
Nutrition is calculated for edible chicken with skin and the marinade.