Jamaican Jerk Chicken

Fiery, aromatic, and deeply fragrant. Authentic jerk requires Scotch bonnet peppers and allspice.

Ingredients

• 3 lbs bone-in chicken pieces
• Jerk marinade: 4 Scotch bonnet peppers (habanero as substitute), 6 green onions, 5 cloves garlic, 2-inch ginger, 3 tbsp soy sauce, 3 tbsp lime juice, 2 tbsp brown sugar, 1 tbsp allspice (key ingredient), 1 tsp cinnamon, 1 tsp thyme, 1 tsp black pepper, 1/2 tsp nutmeg, salt

Directions

1. Blend all marinade ingredients into a paste. Taste — it should be intensely spicy and aromatic.
2. Score chicken pieces deeply with a knife. Rub marinade into all surfaces and cuts.

Marinate at least 4 hours, preferably overnight.

1. Grill over indirect heat at 350°F for 45-50 minutes, then high heat for 10-15 min for char.

Alternatively, roast at 375°F for 50-55 minutes.

1. Serve with rice and peas (coconut rice with kidney beans).

Notes

Allspice (pimento) is the soul of jerk — this is non-negotiable. Scotch bonnet peppers provide the authentic Jamaican heat. Use habanero as the closest substitute, not jalapeño.