Classic Jamaican Jerk Chicken 1770080270757 S9ox

Ingredients

• 3 lbs Chicken thighs and drumsticks
• 3 whole Scotch bonnet peppers, minced
• 2 tablespoons Allspice berries (Pimento), ground
• 2 tablespoons Fresh thyme leaves
• 1 bunch Scallions, chopped
• 1 tablespoon Fresh ginger, grated
• 4 cloves Garlic cloves, minced
• 2 tablespoons Brown sugar
• 0.25 cup Soy sauce
• 2 tablespoons Lime juice
• 0.5 teaspoon each Cinnamon and nutmeg

Instructions

1. 1

   In a food processor, combine the peppers, scallions, garlic, ginger, allspice, thyme, sugar, soy sauce, and lime juice.

2. 2

   Pulse the ingredients until a thick, slightly chunky paste forms.

3. 3

   Clean the chicken pieces and pat them dry with paper towels.

4. 4

   Rub the jerk marinade thoroughly over the chicken, ensuring it gets under the skin.

5. 5

   Cover and refrigerate for at least 4 hours, though overnight is preferred for maximum flavor.

6. 6

   Preheat your grill or oven to 375°F (190°C).

7. 7

   Grill the chicken over indirect heat, turning occasionally, until the internal temperature reaches 165°F.

8. 8

   Let the chicken rest for 5 minutes before serving to keep the juices intact.