Jamaican · Members
Jamaican Jerk Chicken
Chicken legs soaked overnight in a fiery Scotch bonnet, allspice and thyme marinade, then grilled low and slow with a charred finish.
- Bold Scotch bonnet heat
- Overnight marinade does the work
- Smoky charred skin
Real Jamaican jerk is intensely aromatic before it is hot: allspice, thyme, green onion and ginger come first, then the fruity burn of Scotch bonnet chiles. We blend a thick wet marinade, cut deep slashes into the chicken so it penetrates to the bone and let it sit overnight. Grilling over indirect heat cooks the meat gently, and a final pass over the hot side chars the skin just like the roadside jerk drums in Boston Bay. Serve it with rice and peas and something cold to drink.
Instructions
Wearing gloves to handle the Scotch bonnets, combine every ingredient except the chicken in a blender and blend for about 1 minute into a thick paste.
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