Jamaican Jerk Chicken

A couple of years ago, I had my first taste of Jamaica’s famous jerk chicken. After one bite of the deliciously fiery sauce at Scotchie’s, a roadside jerk shack in Montego Bay, I was hooked! My version may not be quite as fiery, but it is pretty close to the real deal.

1 Scotch Bonnet or habanero chile pepper, finely chopped

1 cup thinly sliced scallions

4 cloves garlic, minced

2 tablespoons fresh thyme leaves

1 tablespoon allspice

2 tablespoons freshly ground black pepper

2 tablespoons kosher salt

2 tablespoons brown sugar

2 tablespoons distilled white vinegar

2 1/2 pounds mixed chicken parts, such as breasts, thighs, drumsticks, and wings

Vegetable oil, for the grates

In a food processor or blender, combine the peppers, scallions, garlic, thyme, allspice, black pepper, salt, brown sugar, and vinegar. Place the chicken in a shallow nonreactive bowl, just large enough to hold the chicken in a single layer. Add the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 4 hours or overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade.

Place the chicken on the grill and close the lid. Cook the chicken, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. Serve warm.

Serves 4.

Cooking Tips: Scotch Bonnet and habanero chile peppers are very hot and can burn your skin. Use protective gloves when handling the chiles and jerk sauce.

Using one pepper makes the heat in this sauce perfect for my family. Add additional peppers if you want a more fiery sauce.

Marinate: Ideally overnight, but at least 4 hours.

Suggested Side: Grilled Lime Sweet Potatoes