Ingredients

1 kg chicken (legs or thighs)

4 tbsp allspice (ground)

2-3 scotch bonnet peppers (to taste)

4 cloves garlic (minced)

1 onion (chopped)

2 tbsp brown sugar

2 tbsp soy sauce

2 tbsp vegetable oil

1 tbsp thyme (dried or fresh)

1 tsp salt

1 tsp black pepper

1/2 cup lime juice

1 cup pimento wood chips (soaked in water for 30 minutes)

Steps

In a blender, combine allspice, scotch bonnet peppers, garlic, onion, brown sugar, soy sauce, vegetable oil, thyme, salt, black pepper, and lime juice. Blend until smooth to create the marinade.

Place the chicken in a large bowl or zip-top bag and pour the marinade over it. Ensure the chicken is well-coated. Marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to penetrate.

Prepare your grill for indirect heat, maintaining a temperature of about 150-180°C (300-350°F). Add soaked pimento wood chips to create smoke.

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken skin-side up on the grill grates away from direct heat.

Grill the chicken for about 30 minutes, turning occasionally, until the internal temperature reaches 75°C (165°F) and the skin is charred and crispy. Adjust cooking time as necessary for larger pieces.

Why this works

The technique of marinating chicken in a spicy allspice-and-scotch-bonnet blend not only infuses the meat with robust flavors but also helps to tenderize it. The key to achieving the signature jerk flavor lies in the balance of heat from the scotch bonnet peppers and the warm, aromatic notes of allspice. Smoking the chicken over pimento wood enhances the flavor further, imparting a unique aroma that is characteristic of traditional jerk cooking. If the chicken seems too charred, lower the grill temperature slightly and move the chicken to a cooler part of the grill to avoid burning. This will allow the meat to cook through without losing that essential smoky flavor.