Jerk Chicken | Jamaica

Ingredients:

• 4 chicken quarters (thigh and leg)
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 onion, chopped
• 2-3 scallions, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2-3 scotch bonnet peppers, seeded and chopped (adjust for heat)
• 2 tbsp brown sugar
• 2 tsp ground allspice
• 1 tsp dried thyme
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup vegetable oil
• Juice of 1 lime

Instructions:

1. In a blender, combine soy sauce, vinegar, onion, scallions, garlic, ginger, scotch bonnet peppers, brown sugar, allspice, thyme, cinnamon, nutmeg, salt, pepper, vegetable oil, and lime juice. Blend until smooth to create the jerk marinade.
2. Place the chicken quarters in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Preheat the grill to medium heat. Remove the chicken from the marinade and grill, turning occasionally, for 30-45 minutes, or until the chicken is cooked through and has a nice char.
4. Serve with rice and peas or your favorite sides.