Jerk Chicken | FoodieAtlas

Ingredients

For the Marinade:
1/2 cup (120ml) soy sauce
1/4 cup (60ml) vegetable oil
1/4 cup (60ml) white vinegar
3 tablespoons brown sugar
2 tablespoons allspice (pimento)
1 tablespoon dried thyme
1-2 Scotch bonnet peppers (seeded and chopped, adjust to taste)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 large onion (chopped)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and black pepper (to taste)
For the Chicken:
4-6 chicken thighs or drumsticks (skin-on, bone-in)
Lime or lemon juice (for rinsing)

Instructions

Prepare the Marinade

In a bowl, combine soy sauce, vegetable oil, white vinegar, brown sugar, allspice, dried thyme, Scotch bonnet peppers, minced garlic, grated ginger, chopped onion, ground cinnamon, and ground nutmeg. Mix well until the sugar is dissolved.

Season with salt and black pepper to taste.

Marinate the Chicken

Rinse the chicken pieces with lime or lemon juice 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, making sure all pieces are well-coated. Seal the bag or cover the dish.

Refrigerate and marinate for at least 2 hours, or overnight for best results.

Cook the Chicken

Preheat your grill to medium-high heat.

Remove the chicken from the marinade and discard the excess marinade.

Grill the chicken for about 30-40 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).

Finish and Serve

Remove the chicken from the grill and let it rest for a few minutes before serving.