⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

🍽 Ingredients

• 4 (about 2 pounds) Chicken pieces
• 2-3, finely chopped Scotch bonnet peppers
• 1 tablespoon Allspice berries
• 2 tablespoons Thyme leaves
• 1 tablespoon, grated Ginger
• 3 tablespoons, finely chopped Scallions
• 2 cloves, minced Garlic
• 2 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 2 tablespoons Olive oil
• To taste Salt and black pepper

📖 Instructions

1. First things first, let's get that marinade rocking! In a big bowl, combine all of the ingredients listed in the marinade section. Make sure everything is thoroughly mixed—you want that jerk flavor to be evenly distributed, okay? Don't be shy with the mixing!
2. Next, clean the chicken pieces. Pat them dry with paper towels. This helps the marinade adhere better. It's important to get rid of any excess moisture for the best flavor. Trust me on this one, I've learned the hard way before!
3. Now, add the chicken pieces to the marinade. Give it a good toss to make sure each piece is fully coated. Pop that bowl into the fridge for at least 4 hours, or better yet, overnight! The longer the chicken marinates, the more intense and delicious the flavor will be. Patience young grasshopper!
4. Once the chicken is done marinating, remove it from the fridge and let it sit at room temperature for about 30 minutes. This helps it to cook more evenly on the grill. So, let your chicken chill for a little bit before it gets grilled!
5. Preheat your grill or grill pan to medium-high heat. We're going for a nice char, but we don't want to burn the chicken. If you are using a grill, make sure the grill grates are well oiled to prevent sticking.
6. Place the chicken pieces on the preheated grill. Make sure they're not crowded, or they won't cook properly. This might require cooking in batches, depending on the size of your grill.
7. Cook the chicken for about 5-7 minutes per side, basting with the remaining marinade every couple of minutes. You want those beautiful grill marks, and you definitely want to baste to lock in all that delicious flavor!
8. To check if your chicken is cooked through, use a meat thermometer. Insert it into the thickest part of the chicken; it should read 165°F (74°C). If it's not cooked through, continue grilling until it reaches that temperature. Don't undercook your chicken; safety first!
9. Once the chicken is fully cooked, remove it from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Resting is essential. Do not skip this step!
10. Serve hot and enjoy your fantastic Island Jerk Chicken! I recommend serving it with rice and peas, or some plantains and a refreshing salad. Enjoy your meal! Let me know how it turned out!

📝 Notes

• Adjust the amount of scotch bonnet peppers to control the level of spiciness. For a milder jerk chicken, use fewer peppers.
• Feel free to experiment with other spices to add your own unique twist to the dish.
• Ensure chicken is completely cooked to an internal temperature of 165°F (74°C).
• If you don’t have fresh thyme, you can substitute 1 teaspoon of dried thyme.