Jerk Chicken

Ingredients14

• chicken pieces1.2 kg
• scotch bonnet peppers2
• spring onions6
• garlic4 cloves
• fresh thyme2 tbsp
• ground allspice2 tbsp
• fresh ginger20 g
• soy sauce3 tbsp
• lime juice2 tbsp
• brown sugar1 tbsp
• ground cinnamon1 tsp
• ground nutmeg1/2 tsp
• black pepper1 tsp
• salt1 tsp

Method

1. Roughly chop the spring onions, garlic, ginger, and scotch bonnet peppers, keeping the seeds if you want traditional heat.
2. Blend them with the thyme, allspice, soy sauce, lime juice, brown sugar, cinnamon, nutmeg, black pepper, and salt into a thick marinade.
3. Score the chicken skin and rub the marinade all over, including under the skin.
4. Cover and refrigerate for at least 4 hours, preferably overnight.
5. Grill over medium heat, or roast at 200°C, turning occasionally, until cooked through and well charred.
6. Rest for 10 minutes before serving.