Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a very hot spice mixture called Jamaican jerk spice. The heat comes primarily from Scotch Bonnet peppers, balanced by aromatic allspice and thyme.
Ingredients
| Component | Quantity | Notes |
| Chicken Pieces | 4 lbs (1.8 kg) | Bone-in, skin-on thighs and drumsticks recommended. |
| Scotch Bonnet Peppers | 1-2 | Seeded and chopped (use gloves! or substitute Habanero). |
| Scallions (Green Onions) | 6-8 stalks | Coarsely chopped. |
| Fresh Thyme | 3 tbsp | Or 1 tbsp dried thyme. |
| Allspice Berries | 1 tbsp | Whole or freshly ground (essential flavor). |
| Ginger | 1-inch piece | Fresh, peeled and chopped. |
| Soy Sauce | 1/4 cup | |
| White Vinegar | 1/4 cup | |
| Brown Sugar | 1 tbsp | To balance the heat. |
| Salt and Black Pepper | To taste |
Instructions
- Make the Marinade: Combine the Scotch Bonnet peppers, scallions, thyme, allspice, ginger, soy sauce, vinegar, brown sugar, salt, and pepper in a food processor or blender. Blend until a smooth, thick paste forms.
- Prep the Chicken: Score the chicken pieces a few times with a sharp knife to allow the marinade to penetrate deep into the meat.
- Marinate: Rub the marinade thoroughly into the scored chicken, ensuring it gets under the skin and into the cuts. Cover and refrigerate for a minimum of 4 hours, but preferably overnight or up to 24 hours. Discard any remaining marinade afterward.
- Cook (Traditional): Preheat a charcoal grill to medium-high heat. Grill the chicken over indirect heat, turning every 10-15 minutes, for about 45-60 minutes, or until the internal temperature reaches $165^\circ\text{F}$ ($74^\circ\text{C}$). The chicken should be dark and charred in spots.
- Serve: Serve hot with rice and peas or Jamaican coleslaw.
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