Jamaican Jerk Chicken

Ingredients

• 3 pounds bone-in, skin-on chicken thighs and drumsticks
• 4 green onions, roughly chopped
• 1 to 2 scotch bonnet or habanero peppers, stemmed (seeds removed for less heat)
• 1 small yellow onion, quartered
• 4 cloves garlic
• 1-inch piece fresh ginger, peeled
• 1/4 cup soy sauce
• 3 tablespoons vegetable oil
• 3 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon ground allspice
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1.5 teaspoons kosher salt
• 1/2 teaspoon black pepper

Nutrition (estimated per serving)

Method

1. In a blender or food processor, combine the green onions, scotch bonnet pepper(s), onion, garlic, ginger, soy sauce, vegetable oil, lime juice, brown sugar, allspice, thyme, cinnamon, nutmeg, salt, and pepper. Blend until mostly smooth, scraping down the sides once, to make the jerk marinade.
2. Wear gloves or wash your hands thoroughly immediately after handling the scotch bonnet pepper, and avoid touching your eyes or face; these peppers are extremely hot and their oils linger on skin.
3. Pat the chicken pieces dry with paper towels, then place them in a large bowl or zip-top bag and pour the marinade over them, massaging it into every piece, including under any loose skin.
4. Cover and refrigerate for at least 2 hours, and ideally overnight; jerk chicken's signature depth of flavor comes from a long marinating time letting the spices and heat penetrate the meat.
5. About 30 minutes before cooking, remove the chicken from the fridge to take some of the chill off, which helps it cook more evenly.
6. Preheat a grill to medium heat, around 375 F, setting it up for indirect heat if possible (heat only on one side, with the chicken cooked on the cooler side) to prevent the sugar in the marinade from burning before the chicken cooks through.
7. Remove the chicken from the marinade, letting excess drip off, and reserve the leftover marinade in a small saucepan.
8. Place the chicken skin-side up on the cooler side of the grill (or over indirect heat), close the lid, and cook for 20 minutes without flipping, checking once partway to make sure nothing is charring too fast.
9. Bring the reserved marinade to a full rolling boil in the saucepan over medium-high heat and boil for at least 3 minutes to kill any bacteria from the raw chicken it touched; this step is essential for safety since you'll use it to baste later.
10. Flip the chicken pieces, brush them generously with the boiled marinade, and continue grilling over indirect heat for another 10 to 12 minutes.
11. For the final char, move the chicken pieces directly over the heat source for 2 to 3 minutes per side, watching closely and moving pieces as needed to avoid flare-ups, until the skin is nicely charred in spots.
12. Check doneness with an instant-read thermometer inserted into the thickest part near the bone; it should read at least 175 F for thighs and drumsticks. If any piece isn't there yet, move it back to indirect heat for a few more minutes rather than serving it underdone.
13. Transfer the chicken to a plate, brush once more with the boiled marinade, and let it rest for 5 minutes before serving to let the juices settle.

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