Jamaican Jerk Chicken

Ingredients

Instructions

1. 1

   MAKE THE JERK MARINADE: CAUTION - handle scotch bonnets with gloves or wash hands immediately after; they're extremely hot. Roughly chop the peppers (remove seeds for less heat). In a blender or food processor, combine peppers, green onions, garlic, thyme, allspice, GF tamari, lime juice, brown sugar, oil, cinnamon, and nutmeg. Blend until smooth - it should have the consistency of a thick paste. Taste and adjust heat/salt as desired.

2. 2

   PREPARE THE CHICKEN: Using a sharp knife, score the chicken thighs on both sides - make diagonal cuts about 1/2 inch deep and 1 inch apart. This allows the marinade to penetrate deeply. Place chicken in a large zip-lock bag or glass dish.

3. 3

   MARINATE: Pour the jerk marinade over the chicken, making sure to work it into the scored cuts. Seal and refrigerate for at least 4 hours, preferably overnight (up to 24 hours). The longer it marinates, the more intense the flavor. Turn the bag occasionally to distribute marinade evenly.

4. 4

   PREPARE FOR GRILLING: Remove chicken from refrigerator 30 minutes before cooking. Shake off excess marinade but don't scrape it clean - the marinade creates the characteristic char. Preheat grill to medium heat (about 350-400°F). For authentic flavor, add soaked wood chips (pimento wood if available, or hickory).

5. 5

   GRILL THE CHICKEN: Place chicken skin-side down on the grill. Close the lid and cook 8-10 minutes until charred and the skin releases easily. Flip and cook another 8-10 minutes. The sugars in the marinade will caramelize and create dark spots - this is desirable. Move to indirect heat if flare-ups occur.

6. 6

   CHECK FOR DONENESS: Insert a meat thermometer into the thickest part of the thigh without touching bone - it should read 165°F (74°C). The juices should run clear. If needed, move to cooler part of grill and close lid until temperature is reached.

7. 7

   REST AND SERVE: Transfer chicken to a cutting board and let rest 5 minutes. The resting period allows juices to redistribute. Serve with rice and peas, festivals (sweet GF fried dumplings), or grilled pineapple for a traditional Jamaican accompaniment.