Jerk Chicken
Authentic jerk is defined by the specific heat of Scotch bonnet peppers and the warm spice of allspice. This marinade is a thick paste that needs time to penetrate the chicken, so an overnight marinade is not optional - it's required for real flavor. The goal on the grill is a deep, smoky char.
Ingredients
- 3-4 lbs bone-in skin-on chicken thighs
- 1 bunch scallions roughly chopped
- 6 cloves garlic
- 2 Scotch bonnet peppers stemmed (and seeded, if you want to reduce the heat)
- 1/4 cup fresh thyme leaves
- 1/4 cup packed dark brown sugar
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp whole allspice berries
- 1 tbsp fresh ginger peeled and roughly chopped
- 1 tbsp Diamond Crystal kosher salt
- 1 tsp black peppercorns
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Method
- Add all marinade ingredients to blender: scallions, garlic, Scotch bonnets, thyme, brown sugar, soy sauce, lime juice, allspice, ginger, salt, peppercorns, nutmeg, and cinnamon.
- Blend until smooth paste forms, scraping sides as needed.
- Place chicken thighs in large dish, rub marinade thoroughly all over and under skin.
- Cover and refrigerate 12-24 hours.
- Heat grill to 350-375°F with two-zone setup.
- Place chicken skin-side up on cool side, close lid and cook 20-25 minutes.
- Move to hot side, flip frequently and cook 10-15 minutes until charred and internal temp reaches 175°F.
- Rest 5 minutes before serving.
Notes
Wear gloves when handling marinade due to hot peppers.
Charring is essential for authentic flavor.