Jerk Chicken

Make the Jerk Marinade. Combine the Scotch bonnets, onion, green onions, garlic, ginger, thyme, allspice, black pepper, nutmeg, cinnamon, soy sauce, vinegar, lime juice, brown sugar, and oil in a blender. Blend until you have a completely smooth, vibrant paste. You’ll notice it’s quite thick and fragrant—that’s exactly what you want. Taste a tiny bit (be careful, it’s spicy!) to check the balance; it should be pungent, salty, and complex.

Marinate the Chicken. Place your chicken pieces in a large, non-reactive bowl or a sturdy zip-top bag. Pour the marinade over the chicken, making sure every single piece is thoroughly coated. Massage the marinade into the chicken, under the skin if possible, for maximum flavor penetration. Seal the bag or cover the bowl and refrigerate. Aim for at least 4 hours, but for the best results, let it marinate overnight. The chicken will turn a deep, reddish-brown color as it soaks up all the goodness.

Prepare Your Cooking Method. If you’re grilling, get your charcoal or gas grill to a medium heat. You’re aiming for around 175°C. If using an oven, preheat it to 200°C and line a baking sheet with foil. For a grill pan, get it screaming hot over medium-high heat. The key here is to have a consistent, manageable heat to cook the chicken through without burning the exterior too quickly.

Cook the Chicken. Remove the chicken from the marinade, letting the excess drip off. Reserve a little marinade for basting later. Place the chicken on the grill, in the oven, or on the grill pan, skin-side down first. Cook for about 15-20 minutes on the first side. You’re looking for a nice, dark char—don’t be alarmed by the color; it’s the sugars and spices caramelizing. Flip the chicken and continue cooking for another 15-25 minutes, basting occasionally with the reserved marinade only in the first 10 minutes of cooking.

Check for Doneness and Rest. The chicken is done when the internal temperature reaches 74°C in the thickest part of the meat, and the juices run clear. If you’re grilling, you might get some flare-ups—this is normal, but just move the chicken to a cooler part of the grill if it starts to burn. Once cooked, transfer the chicken to a clean platter and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful.