Ingredients:

  • 6 Scotch Bonnet peppers, stemmed and roughly chopped (30g / 1 oz)
  • 6 green onions, roughly chopped (50g / 2oz)
  • 4 cloves garlic, minced (12g / 0.4oz)
  • 1 inch ginger, peeled and grated (8g / 0.3 oz)
  • 2 tablespoons soy sauce (30 ml / 1 fl oz)
  • 2 tablespoons vegetable oil (30 ml / 1 fl oz)
  • 2 tablespoons brown sugar, packed (30g / 1 oz)
  • 2 tablespoons apple cider vinegar (30 ml / 1 fl oz)
  • 1 tablespoon ground allspice (7g / 0.25 oz)
  • 1 tablespoon dried thyme (3g / 0.1 oz)
  • 1 teaspoon ground cinnamon (3g / 0.1 oz)
  • 1 teaspoon ground nutmeg (3g / 0.1 oz)
  • 1/2 teaspoon ground cloves (1.5g / 0.05 oz)
  • 1 teaspoon black pepper (3g / 0.1 oz)
  • 1 teaspoon salt (5g / 0.17 oz)
  • 3 pounds chicken pieces (bone-in, skin-on thighs and drumsticks are ideal) (1.4kg)

Instructions:

  1. Combine all marinade ingredients in a food processor or blender and pulse until smooth. Taste and adjust seasoning as needed. Be very careful when handling scotch bonnets! Consider wearing gloves.
  2. Place chicken pieces in a large resealable plastic bag or container. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or container and refrigerate for at least 4 hours, or preferably overnight, turning occasionally.
  3. If grilling, preheat to medium heat (around 350-400°F / 175-200°C). If baking, preheat oven to 375°F (190°C).
  4. Grilling: Place chicken pieces on the grill, skin-side up. Cook for 35-45 minutes, turning occasionally, until cooked through and the internal temperature reaches 165°F (74°C). Baste with any remaining marinade during the last 10 minutes of cooking.
  5. Baking: Place chicken pieces on a baking sheet lined with parchment paper. Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C). Baste with any remaining marinade during the last 10 minutes of cooking.
  6. Let the jerk chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavourful result.