Ingredients:
For the Marinade:
3 tablespoons jerk seasoning (store-bought or homemade)
1 tablespoon brown sugar
1 medium onion, chopped
4 cloves garlic, minced
2 scotch bonnet peppers (or Habaneros if you want heat), deseeded and chopped
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons apple cider vinegar
1/4 cup olive oil
1 teaspoon ground allspice
1 teaspoon thyme (fresh or dried)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Chicken:
4-6 chicken pieces (legs, thighs, or breasts)
Instructions:
Prepare the Marinade:
In a blender or food processor, combine all the marinade ingredients. Blend until smooth.
Marinate the Chicken:
Place the chicken pieces in a large resealable plastic bag or shallow dish.
Pour the jerk marinade over the chicken, making sure each piece is coated well.
Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Grill the Chicken:
Preheat your grill to medium-high heat (about 375°F).
Remove the chicken from the marinade and grill, turning occasionally, for 25-30 minutes (for thighs and legs), or 20-25 minutes for breasts, until the internal temperature reaches 165°F and the skin is crispy.
Serve:
Let the chicken rest for a few minutes before serving.
Serve with rice and peas, fried plantains, or a fresh salad for a complete Jamaican meal.
Enjoy the smoky, spicy, and sweet flavors!
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