In a blender or food processor combine green onions, thyme, garlic, ginger, scotch bonnet pepper (remove seeds for less heat), soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, salt, black pepper and vegetable oil. Process until a coarse smooth paste forms, scraping down sides as needed (about 30–45 seconds).

Marinate the Chicken

Place the chicken thighs in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, rubbing it under the skin where possible and coating evenly. Marinate at least 2 hours in the refrigerator, preferably overnight for best flavor. If short on time, marinate at room temperature for 30 minutes.

Grill the Chicken

Preheat grill to medium-high (about 400°F/200°C). Oil grill grates lightly. Remove chicken from marinade and let excess drip off. Grill chicken skin-side down 6–8 minutes until nicely charred, then flip and grill 6–10 minutes more until internal temperature reaches 165°F (74°C) and juices run clear. Adjust time for thickness. For extra char and smoky flavor, finish over direct high heat for 1–2 minutes per side. Let rest 5 minutes before serving.

Seasoned Rice

Rinse the rice under cold water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, heat butter or oil over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add the rinsed rice to the pan and stir to coat grains in the fat for 1–2 minutes. Stir in turmeric (if using) and chopped scallion.

Pour in the chicken broth, add salt and pepper, bring to a gentle boil. Reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Turn off heat and let rice sit, covered, for 5–10 minutes. Fluff with a fork before serving.

Sautéed Cabbage & Peppers

Heat a large skillet or sauté pan over medium-high heat. Add vegetable oil and butter until shimmering.

Add sliced onion and cook 2–3 minutes until starting to soften. Add minced garlic and optional minced scotch bonnet and cook 30 seconds until fragrant.

Add shredded cabbage and sliced bell pepper. Toss to combine and cook, stirring occasionally, 6–8 minutes until cabbage is tender but still slightly crisp and edges have a bit of browning.

Season with salt, black pepper and splash the apple cider vinegar or lime juice. Cook 30 seconds more, adjust seasoning to taste and remove from heat.