Ingredients:

  • 2-3 Scotch Bonnet peppers, stemmed and seeded (approx 5-7 grams)
  • 1 medium yellow onion, roughly chopped (approx. 150g / 5 oz)
  • 4-5 cloves garlic, minced (approx. 15g / 0.5 oz)
  • 2 green onions (scallions), roughly chopped (approx 30g / 1 oz)
  • 1-inch piece of fresh ginger, peeled and grated (approx. 10g / 0.3 oz)
  • 2 tablespoons soy sauce (30 ml / 1 fl oz)
  • 2 tablespoons apple cider vinegar (30 ml / 1 fl oz)
  • 2 tablespoons vegetable oil (30 ml / 1 fl oz)
  • 1 tablespoon brown sugar (15g / 0.5 oz)
  • 1 tablespoon ground allspice (7g / 0.25 oz)
  • 1 teaspoon dried thyme (2g / 0.07 oz)
  • 1 teaspoon ground cinnamon (2g / 0.07 oz)
  • ½ teaspoon ground nutmeg (1g / 0.04 oz)
  • ½ teaspoon ground cloves (1g / 0.04 oz)
  • 1 teaspoon black pepper (2g / 0.07 oz)
  • 1 teaspoon salt (5g / 0.18 oz)
  • 1 lime, juiced (approx. 30ml / 1 fl oz)

Instructions:

  1. Wearing gloves, carefully stem and seed the Scotch bonnet peppers.
  2. In a food processor or blender, combine all the marinade ingredients.
  3. Process until the marinade is a relatively smooth paste. Taste and adjust seasoning if needed.
  4. Place the chicken pieces in a large bowl or resealable plastic bag. Pour the jerk chicken marinade over the chicken, ensuring all pieces are well coated.
  5. Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavour penetration.
  6. Cook the marinated chicken using your preferred method (grilling, baking, or smoking) until the internal temperature reaches 165°F (74°C).