Jamaican Jerk Chicken

Ingredients

Vegetable oil

1/4 cup

Black pepper

1 teaspoon

Salt

1 teaspoon

Cayenne pepper

1 teaspoon

Dried thyme

1 tablespoon

Allspice

1 tablespoon

Brown sugar

2 tablespoons

Lime juice

2 tablespoons

Soy sauce

2 tablespoons

Fresh ginger, grated

1 tablespoon

Garlic, minced

3 cloves

Scallions, chopped

4, green parts only

Chicken thighs, bone-in and skin-on

2 pounds

Instructions

1. In a medium bowl, combine the scallions, garlic, ginger, soy sauce, lime juice, brown sugar, allspice, thyme, cayenne pepper, salt, black pepper, and vegetable oil to create a rich and aromatic jerk marinade.
2. Place the chicken thighs in a large ziplock bag or a shallow dish, and pour the jerk marinade over them. Seal the bag (or cover the dish) and massage the marinade into the chicken to ensure even coating. Refrigerate for at least 2 hours, or for best results, overnight.
3. Preheat your grill to medium-high heat, ensuring it's well-oiled to prevent sticking.
4. Remove the chicken thighs from the marinade and discard the excess marinade to avoid flare-ups on the grill.
5. Grill the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C) and are beautifully charred.
6. Once cooked, remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute before serving.