Jamaican Jerk Chicken

Make the marinade: Add scallions, Scotch bonnet(s), garlic, allspice, cloves, cinnamon, thyme, nutmeg, rum, olive oil, ginger, honey, brown sugar, salt, and pepper to a blender.

Blend until smooth.

Marinate the chicken: Prick the 4 chicken legs all over with a fork. Rub them thoroughly with the marinade (wear gloves if you want to avoid chile burn).

Cover and refrigerate for at least 2 hours.

Grill (authentic vibe): Preheat the grill to high.Shake off excess marinade.

Place chicken skin-side down and sear for 5 minutes per side.

Reduce the heat to low, cover, and cook gently for 40–50 minutes, turning occasionally, until well done or the internal temperature reaches 74°C / 165°F.

Rest 5 minutes. Finish with lime juice, cilantro, and extra chile; serve. This is classic how to make jerk chicken on the grill.

Oven (pan-sear, then bake): Preheat the oven to 190°C / 375°F.

Heat a large oven-safe skillet over medium-high heat with a little oil. Sear chicken skin-side down 4–6 minutes until well browned; flip.

Transfer the skillet to the oven and bake 30–40 minutes, or until the internal temperature reaches 74°C / 165°F.

Rest, then finish with lime juice, cilantro, and extra chile; serve.