My Grandmother’s Jamaican Jerk Chicken

There’s a recipe that takes me straight back to Sunday afternoons at my grandmother’s house. The smell of scotch bonnet and allspice drifting through the yard. This is that recipe.

Serves: 4
Prep: 20 min | Marinate: Overnight | Cook: 45 min

Ingredients

• 1 whole chicken, cut into pieces
• 3 scotch bonnet peppers
• 2 tbsp allspice
• 6 garlic cloves
• 1 tbsp fresh thyme
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp cinnamon
• Salt & pepper to taste

Instructions

1. Blend scotch bonnet, allspice, garlic, thyme, soy sauce, brown sugar and cinnamon into a smooth paste
2. Score the chicken pieces deeply with a knife
3. Coat chicken thoroughly with the marinade
4. Cover and refrigerate overnight
5. Grill on medium heat 40-45 min, turning regularly
6. Cook until skin is caramelized and charred

Tips

• The longer you marinate the better — 24h is ideal
• Use pimento wood chips if available for authentic smoky flavor
• Serve with rice and peas and fried plantains