Name: Jamaican Jerk Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 295 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1.2kg Chicken thighs and drumsticks, bone-in, skin-on; 6 spring onions, roughly chopped; 1–2 Scotch Bonnet Pepper, roughly chopped, seeds removed for less heat; 4 cloves Garlic, peeled; 2 tbsp Ginger, freshly grated; 2 tbsp fresh thyme, leaves picked, or use 4 small sprigs; 2 tsp Ground allspice; 1/2 tsp Cinnamon, ground; 1/4 tsp Nutmeg, ground; 1 tbsp Dark Brown Sugar; 2 tbsp soy sauce; 2 tbsp Apple Cider Vinegar; 1 lime, juiced; 1 tbsp Vegetable Oil, plus extra for the grill; 1 tsp salt; 1/2 tsp Black Pepper, freshly ground

Method

20 mins prep35 mins cook295 mins total

Put the spring onions, Scotch bonnet, garlic, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, vinegar, lime juice, oil, salt and black pepper into a blender. Blitz to a thick, spoonable marinade.
Slash the chicken pieces two or three times through the skin, then put them in a large non-reactive bowl or food bag. Add the jerk marinade and rub it well into the cuts and under the skin where possible.
Cover and chill for at least 4 hours, preferably overnight. Remove the chicken from the fridge 30 minutes before cooking so it is not fridge-cold when it reaches the grill.
Heat a barbecue or grill to medium-high and oil the bars lightly. Cook the chicken skin-side down first, turning regularly, for 30–35 minutes until deeply charred in places and cooked through.
Check the thickest pieces reach 74°C, or that the juices run clear with no pink meat at the bone. Rest for 5 minutes before serving with rice and peas, coleslaw, lime wedges or salad.