Jamaican Jerk Chicken

Ingredients

• 6 chicken leg quarters
• 6 scotch bonnet peppers, seeds removed
• 6 green onions, chopped
• 1/4 cup fresh thyme leaves
• 6 cloves garlic
• 2 tbsp ground allspice
• 1 tbsp black pepper
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 2 tbsp brown sugar
• Juice of 2 limes
• Salt to taste

Canadian chicken and canola oil work well; check origin of spices, limes and sauces.

Method

1. In blender, combine scotch bonnets, green onions, thyme, garlic, allspice, pepper, cinnamon, nutmeg, soy sauce, oil, brown sugar, and lime juice.
2. Blend until smooth marinade forms.
3. Score chicken deeply with knife.
4. Rub marinade all over chicken, getting into scores.
5. Marinate refrigerated 4-24 hours (longer = more flavor).
6. Preheat grill to medium-high (or 375°F oven).
7. Grill chicken skin-side down 25 minutes, turning occasionally.
8. Move to cooler part of grill, cover, cook 20 more minutes until internal temp reaches 165°F.
9. Let rest 10 minutes before serving.
10. Serve with rice and peas, fried plantains, and festival (sweet fried dumplings).
11. Use a thermometer: chicken pieces must reach 74°C (165°F). Do not serve raw marinade as sauce.