Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice. This recipe focuses on the wet marinade method, which produces a succulent, deeply aromatic chicken with a signature “char.”

Part A: Ingredients

• The Meat: 3 lbs Chicken Thighs and Drumsticks (skin-on).
• The “Kick” (Wet Marinade): 3 Scotch Bonnet peppers (seeded for less heat), 6 Scallions, 4 cloves Garlic, 1-inch piece Ginger.
• The Warmth: 2 Tbsp Allspice berries (ground), 1 tsp Cinnamon, 1/2 tsp Nutmeg, 2 Tbsp Brown Sugar, 1 Tbsp Dried Thyme.
• Liquid: 1/4 cup Soy Sauce, Juice of 2 Limes, 2 Tbsp Vegetable Oil.

Part B: Instructions

1. Blend the Marinade: Place the peppers, scallions, garlic, ginger, allspice, cinnamon, nutmeg, sugar, thyme, soy sauce, lime juice, and oil into a blender. Pulse until it forms a thick, chunky paste.
2. Marinate: Score the chicken skin with a knife. Rub the marinade all over the chicken, ensuring it gets under the skin. Marinate in the fridge for 24 hours for the best flavor.
3. Grill: Preheat your grill to medium heat ($350^{\circ}\text{F}$ / $175^{\circ}\text{C}$). Place chicken skin-side down.
4. Char and Cook: Grill for 30–40 minutes, turning occasionally. The skin should be slightly charred and “blackened” in spots—this is the signature Jerk look.
5. Serve: Serve with rice and peas and fried plantains.