Authentic Caribbean Jerk Chicken

Here’s a great recipe for authentic jerk chicken. It’s a family favorite. Hope you enjoy it.

Ingredients:

• 4-6 chicken pieces (thighs, drumsticks, or breasts) with skin on
• 1 tablespoon of sea salt
• 1 tablespoon of brown sugar
• 2 teaspoons of ground allspice
• 1 teaspoon of ground nutmeg
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground black pepper
• 4 scallion stalks, chopped (both white and green parts)
• 2 tablespoons of fresh thyme leaves
• 2-4 Scotch bonnet or habanero peppers, seeds removed (adjust to your spice tolerance)
• 4 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1/3 cup of gluten-free soy sauce or tamari
• 1/4 cup of distilled white vinegar
• 1/4 cup of vegetable oil
• 1/2 cup of fresh lime juice (about 3 limes)
• 1/2 cup of orange juice
• 1 tablespoon of molasses (optional)

Instructions:

1. Marinade Preparation:
   • In a blender or food processor, combine the scallions, Scotch bonnet peppers, garlic, ginger, lime juice, orange juice, vinegar, soy sauce or tamari, oil, molasses (if using), salt, brown sugar, allspice, nutmeg, cinnamon, thyme, and black pepper. Blend until the mixture becomes a smooth paste.
2. Marinating the Chicken:
   • Place the chicken pieces in a large bowl or zip-top bag.
   • Pour the jerk marinade over the chicken, ensuring each piece is well coated.
   • Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 4 hours, but ideally overnight to allow the flavors to penetrate the chicken.
3. Grilling the Chicken:
   • Preheat your grill to medium heat.
   • Remove the chicken from the marinade, allowing excess to drip off. Reserve the marinade for basting and later use.
   • Place chicken skin-side down on the grill. Grill for about 6-7 minutes until the skin becomes crispy and charred.
   • Turn the chicken pieces over and grill for another 6-7 minutes.
   • Reduce the grill heat to low-medium, cover the grill, and let the chicken cook for an additional 20-25 minutes, or until fully cooked through and juices run clear. Periodically baste with the reserved marinade during this time.
   • (Optional) To add more smoky flavor, you can add soaked pimento wood sticks or chips to the grill.
4. Serving:
   • Once cooked, remove the chicken from the grill and let it rest for about 5 minutes.
   • Serve with gluten-free rice and peas, or your favorite side dishes.

Note: Adjust the number of Scotch bonnet or habanero peppers based on your spice tolerance. They are very spicy, so use them carefully. Always wash your hands thoroughly after handling, and avoid touching your face, especially your eyes.

Enjoy your authentic Caribbean jerk chicken!