Jerk Chicken | FoodieAtlas

Ingredients

4-6 chicken thighs or drumsticks
1 tablespoon ground allspice
1 tablespoon dried thyme
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 teaspoon salt
4 cloves garlic, minced
1 inch piece ginger, grated
2 green onions, finely chopped
1 Scotch bonnet pepper, minced (or more to taste)
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup white vinegar
Juice of 1 lime

Instructions

Prepare the Marinade

In a large mixing bowl, combine the ground allspice, dried thyme, brown sugar, ground cinnamon, ground nutmeg, ground black pepper, and salt. Add the minced garlic, grated ginger, chopped green onions, and minced Scotch bonnet pepper. Mix well.

Stir in the soy sauce, vegetable oil, white vinegar, and lime juice to form a thick marinade.

Marinate the Chicken

Rinse the chicken pieces and pat them dry with paper towels. Place the chicken in a large resealable plastic bag or a shallow dish.

Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Grill the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for basting.

Place the chicken on the grill and cook for about 30-40 minutes, turning occasionally and basting with the reserved marinade, until the chicken is cooked through and has a nice char.

Serve

Transfer the grilled jerk chicken to a serving platter. Serve hot with rice and peas, fried plantains, or a fresh salad.