---
title: Jerk Chicken
servings: 4
prep time: 25 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/jerk-chicken
---

Gather @chicken thigh{1.2%kg}, @allspice berry{1%tbsp} and @fresh thyme{6}.

Blend @scotch bonnet{2}, @spring onion{1%bunch}, allspice, thyme leaves, @garlic{4%clove}, @tamari{3%tbsp}, @lime{1} juice and @brown sugar{1%tbsp} into a rough, dark marinade.

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

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

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

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

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