5 to 8scotch bonnet peppers or 10 habanero or serranostems removed
1/2medium yellow onionroughly chopped
3scallionspale green and white part only
2tablespoonslight or dark brown sugar
1tablespoonfrom 5 sprigs fresh thyme leaves
12-inch knob fresh ginger, peeled
1 1/2teaspoonground cinnamon
3poundschickenI had a mix of dark meat: wings, drumsticks and thighs
10cilantro leavesfor garnish
In a blender, add the olive oil, soy sauce, lime zest and juice, peppers, onion, garlic, scallions, brown sugar, thyme leaves, ginger, salt, cinnamon and allspice. Pulse until smooth, about 30 seconds. Add the chicken to a large bowl. Pour the jerk marinade over the chicken, cover with plastic wrap, and transfer to the fridge to marinate for at least 4 hours, ideally overnight.
Over the grill directions: cook the chicken over a medium flame, about 20 minutes, until cooked, being sure to flip them halfway through and moving them away from the flame if they’re getting too high. (This marinade shouldn’t be cooked at too high of a temperature or else you’ll burn it.)
In a grill pan directions: Open all your windows. You’ll need proper ventilation because the cooking of the marinade creates some intense vapors. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Spray a grill pan, set over medium-high heat, with cooking spray or rub a light coating of canola oil all over. When hot, add the chicken, skin-side down, cooking on each side until browned for about 5 minutes. You may need to do this in batches, depending on how big your pan is. Transfer the chicken to the baking sheet and place in the oven to bake for 25 to 30 minutes, until cooked throughout. Garnish with wedges of lime and cilantro leaves.
PEPPER TALK: 5 scotch bonnet peppers will give you jerk chicken with a kick (I love spicy food). 8 scotch bonnet peppers will give you super spicy jerk chicken. Heat enthusiasts should 6-8 scotch bonnet peppers.