Start by preparing your marinade. In a blender, combine olive oil, soy sauce, the juice and zest from 2 limes, scotch bonnet peppers, yellow onion, garlic, scallions, brown sugar, thyme leaves, fresh ginger, kosher salt, ground cinnamon, and ground allspice. Pulse until the mixture is smooth, around 30 seconds. The vibrant color and aroma of the marinade will be irresistible!
Once blended, pour the marinade over the chicken in a large bowl. Use a pair of tongs to ensure every piece is thoroughly coated. Cover the bowl with plastic wrap and transfer it to the fridge. Marinate for at least 4 hours, but if you can, leave it overnight for maximum flavor.
Next, prepare your grill by preheating it to medium-high heat. This is crucial for getting that perfect char on your chicken. Once the grill is hot, rub it lightly with oil to prevent sticking.
Take the marinated chicken out of the fridge. Carefully place the pieces on the grill over medium flame. I usually cook them for around 10 minutes per side. Keep an eye on them to ensure they don’t get too charred. If you notice they’re cooking too quickly, feel free to move them away from the direct flame. Cover the grill to help cook the chicken through.
While grilling, don’t forget about ventilation! Open your windows or turn on your kitchen fan, as the marinade can create some potent vapors. Trust me, you’ll want to avoid any smoke alarms going off!
If you prefer to bake, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. This will make cleanup easier later on.
For those baking the chicken, you’ll want to sear it first. Heat a grill pan over medium-high heat and spray it with cooking spray or rub it with canola oil. Place the chicken skin-side down and cook until browned, about 5 minutes. If your pan is small, work in batches to avoid overcrowding.
After browning, transfer the chicken to the lined baking sheet. Bake in the oven for 25 to 30 minutes until the internal temperature reaches 165F. This ensures that your chicken is cooked through and safe to eat.
Once done, remove your Jerk Chicken from the oven or grill. Let it rest for a few minutes. This will help the juices redistribute, making for a more succulent bite.
Finally, garnish your Jerk Chicken with wedges of lime and fresh cilantro leaves. Serve it hot and enjoy the symphony of flavors!
