Jerk Chicken is one of Jamaica’s most iconic dishes, known for its fiery heat and aromatic spices. The chicken is marinated in a potent blend of Scotch bonnet peppers, allspice, thyme, and other seasonings, then traditionally slow-cooked over pimento wood coals.

Prep Time	Cook Time	Serves
15 minutes + 12 hours (Marinating)	1 hour	4-6

Part A: Ingredients

For the Jerk Marinade

• 1 large Scotch Bonnet Pepper (or 2-3 Habanero), stemmed and seeded (for less heat)
• 1 bunch Scallions (green onions), chopped
• 1/2 medium Yellow Onion, chopped
• 4 cloves Garlic, peeled
• 1-inch piece Fresh Ginger, peeled and chopped
• 2 Tbsp Fresh Thyme leaves
• 1 Tbsp Allspice Berries (whole or ground)
• 1 tsp Ground Nutmeg, 1 tsp Ground Cinnamon
• 1 Tbsp Brown Sugar
• 2 Tbsp Soy Sauce
• 2 Tbsp White Vinegar (or lime juice)
• 1 Tbsp Olive Oil
• 1 tsp Salt, $1/2$ tsp Black Pepper

For the Chicken

• 3 lbs Bone-in, skin-on Chicken pieces (e.g., thighs, drumsticks, or quarters)

Part B: Instructions

Step 1: Make the Jerk Marinade

1. Combine all the jerk marinade ingredients in a blender or food processor.
2. Blend until a smooth, vibrant green-orange paste forms. Be cautious when handling Scotch Bonnet peppers; wear gloves.

Step 2: Marinate the Chicken

1. Score the chicken pieces deeply with a knife (2-3 cuts per piece) to allow the marinade to penetrate.
2. Place the chicken in a large bowl or resealable bag. Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated.
3. Cover and refrigerate for a minimum of 12 hours, or preferably 24 hours.

Step 3: Cook the Jerk Chicken (Grill or Oven)

1. Grilling (Preferred): Preheat a charcoal grill (ideally with some pimento wood chips added) to medium-low heat for indirect cooking. Place the chicken on the cooler side of the grill, cover, and cook for 45-60 minutes, flipping occasionally, until cooked through. Move to direct heat for the last 10 minutes to get a nice char.
2. Oven Baking: Preheat oven to $375^{\circ} \text{F}$ ($190^{\circ} \text{C}$). Place chicken on a foil-lined baking sheet. Bake for 45-55 minutes, flipping once, until cooked through. For char, finish under the broiler for 5-7 minutes.

Step 4: Serve

• Serve the Jerk Chicken hot, often with sides like rice and peas, steamed cabbage, or fried plantains.