Jerk Chicken

Method

1. 1

   Blend scotch bonnet, spring onion, allspice, thyme leaves, garlic, soy sauce, lime juice and brown sugar into a rough, dark marinade.

2. 2

   Slash the chicken to the bone, rub the marinade deep into every cut, and refrigerate at least 4 hours — overnight is the real answer.

3. 3

   Heat a grill for indirect medium heat (or an oven to 200°C).

4. 4

   Cook the chicken skin-side up, covered, for 35–40 minutes until cooked through.

   💡 Resist turning early — the char is flavor, not a mistake.

5. 5

   Finish skin-side down over direct heat for 5 minutes to blister and char.

6. 6

   Rest 5 minutes, chop through the bone, and serve with festival or rice and peas.