Grilled Jerk Chicken
Grilled Jerk Chicken is a classic Jamaican dish made with Scotch bonnet peppers to bring the heat. And yet, at the same time, it’s full of tropical Caribbean flavor that adds a zesty blend of tangy, hot and sweet.
IngredientsServes 2 to 4
You can substitute Habanero chilis for Scotch bonnets. Habaneros are also very hot, rated 100K–350K SHU.
Make several ¼-inch deep cuts into the chicken to allow the marinade to permeate the meat.
In a medium bowl, combine salt, sugar, Scotch bonnet pepper, thyme, allspice, scallions, paprika, garlic, black pepper, cinnamon, ginger, lime juice and olive oil.
Place chicken and jerk marinade in a zip top bag, seal the bag and mix together.
Marinate for 4 hours.
Preheat grill to 400°F.
Place marinated chicken on grates and grill for 10-12 minutes per side, until chicken reaches an internal temperature of 165°F.
Remove from grill. Plate and serve with Caribbean rice and beans.