Jerk Chicken

🛒 Ingredients

• Chicken Thighs and Drumsticks, bone-in, skin-on 375 g · 750 kcal
• Scotch Bonnet Peppers 3 g · 1 kcal
• Green Onions 15 g · 5 kcal
• Fresh Ginger 13 g · 10 kcal
• Garlic Cloves 8 g · 11 kcal
• Fresh Thyme 1 g · 1 kcal
• Ground Allspice 3 g · 7 kcal
• Ground Black Pepper 1 g · 1 kcal
• Brown Sugar 6 g · 24 kcal
• Gluten-Free Soy Sauce 8 g · 4 kcal
• Lime Juice 8 g · 2 kcal
• White Vinegar 8 g · 1 kcal
• Olive Oil 8 g · 68 kcal

👨‍🍳 Instructions

1. Prepare the marinade: In a blender, combine scotch bonnet peppers, green onions, ginger, garlic, fresh thyme, ground allspice, black pepper, brown sugar, gluten-free soy sauce, lime juice, white vinegar, and olive oil. Blend until smooth.
2. Prepare the chicken: Score the chicken pieces deeply with a knife to allow the marinade to penetrate.
3. Marinate the chicken: Place the chicken in a large bowl or resealable bag, pour the marinade over it, ensuring all pieces are well coated. Refrigerate for at least 4 hours, preferably overnight, or up to 24 hours.
4. Preheat the grill or oven: Preheat a charcoal grill to medium-low heat (indirect heat preferred) or an oven to 190°C (375°F).
5. Cook the chicken: Grill the chicken for 45-60 minutes, turning occasionally, until cooked through and nicely charred. If baking, roast for 45-60 minutes, flipping halfway, until internal temperature reaches 74°C (165°F).
6. Rest and serve: Let the chicken rest for 5-10 minutes before serving. Serve hot, optionally with extra sauce or fresh lime wedges.