No Passport Required Proper Jamaican Jerk Chicken Marinated Roastedgrilled

Wearing gloves, carefully slice the Scotch Bonnets open and remove seeds/membranes if preferred. Place all Marinade Paste ingredients (peppers through salt) into a food processor. Pulse until a relatively smooth, vibrant green paste forms.

Pat the chicken pieces thoroughly dry with paper towels. Score the thickest parts of the chicken 2–3 times lightly with a sharp knife to aid marinade penetration.

Place the chicken and the entire marinade paste into a large Ziploc bag. Massage thoroughly to ensure every piece is coated. Seal, squeezing out excess air, and refrigerate for a minimum of 4 hours, ideally overnight.

Preheat your cooking surface. For Grilling: Preheat to medium-low heat (approx. 300°F / 150°C) using indirect heat. For Oven: Preheat to 375°F (190°C) and line a baking sheet with foil, placing a wire rack on top.

Remove chicken from the marinade (discard excess marinade). Lightly brush the chicken pieces with the 1 tbsp of vegetable oil.

Cook slowly and indirectly for 30 minutes, turning halfway, to allow the flavour to penetrate without burning the sugars. (Place on grill over indirect heat or on the oven rack).

Finish the cooking. For Grilling: Move chicken over direct heat for the final 5–10 minutes, turning frequently until the skin is deeply charred. For Oven: Increase heat to 425°F (220°C) and cook for 10–15 minutes until the skin is crisp and deeply coloured.

Ensure the internal temperature of the chicken registers 165°F (74°C) in the thickest part. Rest the chicken on a clean board for 5–10 minutes before serving to maintain juiciness.