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Ingredients
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Jerk Marinade
Chicken
Finishing & Serving
Method
Jerk Marinade
Prepare and blend
Roughly chop scallions and peel garlic. Remove stems from the scotch bonnet peppers and, if desired, remove seeds to reduce heat. In a food processor or blender combine scallions, garlic, thyme, parsley, scotch bonnet peppers, ground allspice, cinnamon, nutmeg, dark brown sugar, soy sauce, lime juice, vegetable oil, apple cider vinegar, salt and black pepper. Pulse and blend until you have a coarse, slightly pasty marinade — about 30–60 seconds. Scrape down sides and blend again to fully combine. Taste carefully and adjust salt or sugar if needed.
Reserve about 1/3 cup of the marinade in a small bowl to use for basting while cooking. This ensures you have a clean portion if you want to use it during grilling (optional: bring reserved marinade to a simmer for 2–3 minutes to reduce rawness if you’ll baste during cooking).
Chicken
Marinate the chicken
Make small slashes in the thickest parts of each chicken piece (2–3 shallow cuts) to help the marinade penetrate. Place the chicken pieces in a large zip-top bag or non-reactive container. Pour the remaining marinade over the chicken, making sure each piece is well coated. Massage the marinade into the cuts. Seal or cover and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor.
Bring to room temperature
About 30 minutes before cooking, remove the chicken from the refrigerator and let it sit, covered, to come closer to room temperature. Preheat your grill to medium-high (about 375–425°F / 190–220°C). If using an oven, preheat to 400°F (200°C) and plan to roast on a rack.
Grill or roast
For grilling: Oil the grates lightly. Place chicken skin-side down over direct heat to sear for 4–6 minutes until nicely browned, then move to indirect heat, cover, and continue cooking for 20–30 minutes, turning occasionally and brushing occasionally with the reserved (and optionally simmered) marinade, until internal temperature reaches 165°F (74°C) near the bone. For oven: place chicken on a wire rack set over a rimmed baking sheet and roast for 35–45 minutes, basting once or twice with reserved marinade, until internal temperature reads 165°F (74°C) and skin is crisp.
If you want a bit more char after roasting, finish under a broiler for 2–4 minutes watching closely to avoid burning.
Finishing & Serving
Before serving, brush the chicken lightly with the remaining oil if desired for shine, sprinkle with chopped cilantro or parsley, and serve with lime wedges. Accompany with mango salsa, rice and peas, fried plantains, or a simple green salad.
Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through or slice and use cold in salads or sandwiches.