HOW TO PREPARE JERK CHICKEN.

Jerk chicken is a classic Jamaican dish known for its bold flavors, which include a mix of heat from Scotch bonnet peppers and fragrant spices. Here’s a basic guide for preparing jerk chicken at home. Feel free to tweak the spices and heat level according to your preference!

Ingredients:
For the Jerk Marinade:
5-6 green onions (chopped)
3-4 cloves of garlic (peeled)
1-2 Scotch bonnet peppers (seeds removed, use caution handling)
2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
1 tablespoon ground allspice
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar or white vinegar
Juice of 1 lime
For the Chicken:
4 chicken leg quarters or 8 pieces of chicken (your choice of cuts)
Fresh lime or lemon wedges for serving (optional)
Instructions:
Preparing the Jerk Marinade:
Blend the Marinade: Combine all marinade ingredients in a blender or food processor. Blend until you get a smooth mixture.
Preparing the Chicken:
Clean and Dry: Wash the chicken pieces and pat them dry with paper towels.

Apply the Marinade:

Generously coat the chicken pieces with the jerk marinade. Ensure to get the marinade under the skin and into any crevices.
If you wish, you can make a few shallow slits in the chicken to allow the marinade to penetrate deeper.
Marinate:

Place the marinated chicken in a sealable plastic bag or a container and refrigerate.
Allow the chicken to marinate for at least 2 hours, but for best results, let it marinate overnight.
Cooking the Chicken:
There are several methods to cook your jerk chicken, here are two popular ones:

Grilling:
Preheat the grill to medium-high heat.
Place the chicken on the grill, and allow it to cook for about 35-45 minutes, turning it occasionally. Ensure it is fully cooked and has a nice char without being burnt.
Baking:
Preheat your oven to 375°F (190°C).
Place the chicken on a lined baking tray and bake for 45-55 minutes, or until the internal temperature reaches at least 165°F (75°C). For extra crispiness, you can broil the chicken for an additional 5-10 minutes.
Serving:
Serve the jerk chicken with fresh lime or lemon wedges and classic sides like rice and peas, coleslaw, or grilled vegetables.
Tips:
Adjust the number of Scotch bonnet peppers to your heat preference. They are very spicy, so be cautious and consider wearing gloves when handling them.
If possible, cook the chicken over pimento wood or use pimento wood chips (allspice tree wood) when grilling to get an authentic Jamaican jerk flavor.
Enjoy your homemade jerk chicken!