Ingredients
Jerk Marinade
- 4 Scotch bonnet peppers, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 green onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- Juice of 1 lime
- Salt and pepper to taste
Chicken
- 1 whole chicken, cut into pieces
Instructions
- Blend Marinade: In a blender, combine the Scotch bonnet peppers, onion, garlic, green onions, soy sauce, vegetable oil, ground allspice, cinnamon, dried thyme, lime juice, salt, and pepper. Blend the ingredients until smooth to create a flavorful jerk marinade.
- Marinate Chicken: Place the chicken pieces in a large bowl and pour the blended marinade over them. Make sure each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse the chicken.
- Grill Chicken: Preheat your grill to medium-high heat. Remove the chicken pieces from the marinade, shaking off excess liquid. Grill the chicken for about 20 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C), achieving a nicely charred and smoky exterior.
- Serve: Serve the jerk chicken hot, garnished with additional lime wedges and fresh green onions if desired, to enhance the vibrant flavors and presentation.
Notes
- For extra depth of flavor, marinate the chicken overnight.
- Use gloves when handling Scotch bonnet peppers to avoid irritation.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven.
- Adjust the number of Scotch bonnet peppers to control spiciness.
- Always check the internal temperature of the chicken to ensure it is fully cooked.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Jamaican
