Jerk Chicken Recipe With Scotch Bonnet Chilis

Jerk Chicken Recipe With Scotch Bonnet Chilis

Ingredients:

For the Jerk Marinade:

  • 6-8 Scotch bonnet chilis, seeds removed for less heat (adjust quantity to taste)
  • 6-8 green onions, chopped
  • 4 garlic cloves, peeled
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
  • 2 tablespoons ground allspice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • Juice of 2 limes
  • 1 teaspoon salt
  • 4-5 pounds (1.8-2.3 kg) chicken pieces (legs, thighs, or wings)

Instructions:

Prepare the Jerk Marinade:

  1. In a blender or food processor, combine the Scotch bonnet chilis, green onions, garlic, thyme, ground allspice, ground cinnamon, ground nutmeg, brown sugar, soy sauce, vegetable oil, lime juice, and salt. Blend until you have a smooth paste.

Marinate the Chicken:

  1. Place the chicken pieces in a large bowl or a resealable plastic bag.

  2. Coat the chicken generously with the jerk marinade, ensuring that each piece is well-covered. Use gloves when handling the marinade, as Scotch bonnet chilis are extremely spicy.

  3. Seal the bowl or bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.

Grill the Jerk Chicken:

  1. Preheat your grill to medium-high heat (around 350-375°F or 175-190°C).

  2. Oil the grill grates to prevent sticking. Place the marinated chicken on the grill and cook for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice charred exterior. The internal temperature should reach 165°F (74°C).

  3. If you don’t have a grill, you can also roast the chicken in the oven at 375°F (190°C) for about 40-45 minutes.

  4. Once done, remove the Jamaican Jerk Chicken from the grill, let it rest for a few minutes, and serve hot.