Jamaican Jerk Chicken with Scotch Bonnet Marinade

By Sprig Originals ✓ · with credit

Adapted from chilipeppermadness.com

A whole chicken steeped overnight in a fiery Scotch bonnet marinade sharpened with citrus, ginger and warm allspice, then grilled or roasted until the skin caramelises. Smoky, sweet, and properly hot.

Ingredients

• 1 whole chicken, cut into pieces

• 4-6 Scotch bonnet peppers, chopped
• 1 small red onion, chopped
• 4-6 cloves garlic, chopped
• 4 stalks scallions, ends trimmed
• 1/4 cup soy sauce
• 1/4 cup white or apple cider vinegar
• 2 tablespoons olive oil
• 3/4 cup fresh orange juice (from 1 large orange)
• 1/2 lime, juiced
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1 teaspoon salt, plus 1 tablespoon black pepper

Instructions

1. Put everything for the marinade into a blender or food processor — Scotch bonnets, red onion, garlic, scallions, soy sauce, vinegar, olive oil, orange juice, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt and pepper — and blitz until smooth. Wear gloves when you handle the peppers, and keep your hands away from your eyes.
2. Take a small sharp knife and poke holes all over the chicken pieces. This is what lets the marinade get past the surface and into the meat.
3. Put the chicken in a large bowl or a zip-top bag, pour the marinade over it, and massage it in until every piece is coated.
4. Cover and refrigerate for at least 2 hours, or overnight if you can plan ahead — the flavour goes much deeper. Discard the used marinade before cooking.
5. TO GRILL: heat a charcoal or gas grill to medium-high, around 400°F, and oil the grates well. Grill the chicken 12-20 minutes, turning every few minutes, until the skin is charred in places and a thermometer in the thickest part reads 165°F.
6. TO BAKE: heat the oven to 400°F. Arrange the chicken skin side up on a rack set over a foil-lined tray and roast 35-40 minutes, until the juices run clear and the internal temperature hits 165°F.
7. Rest the chicken 5 minutes, then serve hot.

Chef's tips

Nutrition (per serving, estimated)

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