Jerk Chicken

Pat chicken pieces dry with paper towels. Using a sharp knife, score the skin and flesh of the chicken, making 3-4 parallel gashes into the meat. This allows the marinade to penetrate. Place the chicken in a large Ziploc bag or glass dish.

In a food processor or blender, combine all marinade ingredients: green onions, onion, garlic, ginger, Scotch bonnet pepper (use gloves), thyme leaves, brown sugar, soy sauce, lime juice, vinegar, oil, and all the dry spices. Pulse until a thick, aromatic paste forms.

Pour the jerk paste over the chicken. Using gloved hands, rub the marinade deeply into the scored cuts and under the skin, ensuring every surface is coated. Seal the bag or cover the dish and refrigerate. For a quick meal, marinate for at least 4 hours. For maximum flavor, marinate overnight (12-24 hours).

If grilling, preheat your grill to medium-high heat (375-400°F). If using the oven, preheat to 400°F (200°C) and line a sheet pan with foil or parchment.

Grill the chicken skin-side down, for about 20-30 minutes total, turning every 5-7 minutes. If using a charcoal grill, keep the chicken slightly off direct heat to prevent burning. Cook until the internal temperature reaches 165°F.

For the oven method, arrange the chicken on the prepared sheet pan. Bake for 30-40 minutes, or until the internal temperature reaches 165°F. For crispier skin, broil for the last 3-5 minutes, watching closely to prevent burning.

Remove the chicken from the heat and let it rest for 5-10 minutes, loosely tented with foil. This redistributes the juices, ensuring tenderness. Serve hot with your favorite sides.