Caribbean Jerk Chicken

Instructions

1. Step 1

   Blend the onion, green onions, garlic, ginger, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, vinegar, oil, salt, and black pepper into a coarse marinade.

   Ingredients used: 4.0 gr Allspice, 2.0 gr Black Pepper, 25.0 gr Brown Sugar, 10.0 gr Fine Salt, 16.0 gr Garlic, 20.0 gr Ginger, 1.0 gr Ground Cinnamon, 1.0 gr Ground Nutmeg, 45.0 ml Lime Juice, 1.0 piece Onion, 4.0 piece Scallion, 2.0 piece Scotch Bonnet Pepper, 30.0 ml Soy Sauce, 6.0 gr Thyme, 30.0 ml Vegetable Oil, 15.0 ml White Vinegar

   Cookware: blender

2. Step 2

   Place the chicken in the mixing bowl, add the marinade, and turn each piece until thoroughly coated. Cover and refrigerate for at least 4 hours and up to 24 hours.

   Timer: 240 min (fixed)

   Ingredients used: 8.0 piece Chicken Thigh

   Cookware: mixing bowl

3. Step 3

   Prepare the grill for direct and indirect cooking over medium heat. Remove the chicken from the marinade, let the excess drip off, and discard the used marinade.

   Timer: 10 min (fixed)

   Cookware: grill, tongs

4. Step 4

   Place the chicken skin-side down over direct heat and grill until browned, 5 to 6 minutes. Turn and brown the second side for 4 to 5 minutes.

   Timer: 10 min (fixed)

   Cookware: grill, tongs

5. Step 5

   Move the chicken to the indirect side, close the grill, and cook for 25 to 30 minutes, turning once, until the thickest part reaches at least 74°C without touching bone.

   Timer: 25 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Transfer the chicken to a clean platter and rest for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: serving platter, tongs