Jamaican Jerk Chicken

Step 1

Combine scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, cloves, black pepper, salt, garlic, ginger, and green onions in a food processor. Pulse until finely chopped but still textured, about 1 minute.

Step 2

Add lime juice, soy sauce, vegetable oil, and brown sugar to the processor and pulse until a thick, wet paste forms, about 30 seconds. Add water and pulse once more until the marinade is pourable but still thick.

Step 3

Pat the chicken pieces dry with paper towels and place them in a large bowl or resealable bag. Pour the jerk marinade over the chicken and coat thoroughly, using your hands to rub the paste into the crevices and under the skin.

Step 4

Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 6 hours, preferably overnight (up to 24 hours). The longer marinating time allows the flavors to penetrate deeply.

Step 5

Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat a grill or grill pan to medium-high heat (about 400 °F), and lightly oil the grates to prevent sticking.

Step 6

Grill the chicken thighs and drumsticks first, placing them skin-side down on the hot grates. Grill for 5-6 minutes per side over medium-high heat, then move to a cooler zone and continue cooking for 8-10 minutes until the internal temperature reaches 165 °F.

Step 7

Grill the chicken breasts and wings over medium-high heat for 4-5 minutes per side, then move to the cooler zone and cook for 5-7 minutes more until the internal temperature reaches 165 °F. You should see charred, blackened patches on the skin—this is the signature jerk finish.

Step 8

Transfer all cooked chicken to a cutting board or serving platter and let it rest for 5 minutes before serving. Serve hot with rice and peas, fried plantains, or fresh tropical sides.