⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

🍽 Ingredients

• 4 (about 2 pounds) Bone-in, skin-on chicken thighs
• 1 Scotch bonnet pepper, finely chopped
• 2 tsp Allspice berries, ground
• 1 tsp Cinnamon, ground
• 1/2 tsp Nutmeg, ground
• 1 tbsp Ginger, ground
• 2 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Thyme, dried
• 2 tbsp Brown sugar
• 2 tbsp Soy sauce
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

📖 Instructions

1. First things first, let's prep those gorgeous chicken pieces. Pat them dry with paper towels – this is crucial for getting a nice, crispy skin. Seriously, don't skip this step. I learned that the hard way once...it was a disaster!
2. Next up, whisk together all the ingredients for the marinade in that large bowl. I like to start with the dry spices, then add in the wet ingredients, whisking constantly. Aim for a smooth, somewhat thick paste. Mmm, smells amazing already!
3. Now for the fun part – marinating the chicken. Place the chicken pieces in a large, sealable bag or container. Pour the marinade over the chicken, ensuring that every piece is generously coated. Give it a good massage, get your hands in there – it's okay, no one’s judging. And seal it tight, my friend!
4. Now for the patience game. Marinate the chicken for at least 4 hours, or preferably overnight in the fridge. The longer it marinates, the more intense the flavor will be. But trust me, even 4 hours makes a world of difference!
5. Once the marinating is done, preheat your grill to medium-high heat. Make sure it's nice and hot before placing the chicken on. I usually like to clean my grill grates beforehand, you know, just to be on the safe side.
6. Carefully place the chicken pieces on the preheated grill, making sure not to overcrowd the grill. You might have to do this in batches depending on the size of your grill. Give it some space to breathe, okay?
7. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check. Don't rush this; we’re aiming for juicy and delicious!
8. While the chicken is grilling, baste it occasionally with the remaining marinade – this adds another layer of flavor and keeps it nice and moist. Trust me, this little step makes a big difference!
9. Once the chicken is fully cooked, remove it from the grill and let it rest for about 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
10. Serve your delicious jerk chicken with your favourite sides – rice and peas, coleslaw, or even some grilled vegetables. I like to squeeze a bit of lime over mine before digging in. Enjoy your culinary masterpiece!

📝 Notes

• Adjust the amount of Scotch bonnet pepper to control the spiciness.
• If you don't have allspice berries, use 1 teaspoon of allspice.
• For a smokier flavor, add a teaspoon of smoked paprika.
• Allow extra time to marinate for maximum flavor