Jamaican Jerk Chicken

Ingredients

• 1.5 kg Chicken pieces (thighs and drumsticks)
• 4 Scotch Bonnet chilies (or Habanero), deseeded and chopped
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 Bund bunch scallions, chopped
• 2 EL fresh ginger, grated
• 2 EL allspice berries, ground
• 1 EL dried thyme
• 1 TL nutmeg, grated
• 1 TL cinnamon, ground
• 2 EL dark soy sauce
• 2 EL vinegar (apple cider or white wine vinegar)
• 2 EL brown sugar
• 1 EL vegetable oil
• Salz und schwarzer Pfeffer Salt and black pepper

Instructions

1. Blend all marinade ingredients (except chicken and oil) in a blender until a smooth paste forms.
2. Wash chicken pieces, pat dry, and score the skin if desired. Rub generously with the jerk marinade, ensuring it gets under the skin.
3. Cover the marinated chicken and refrigerate for at least 4 hours, or preferably overnight.
4. Preheat grill to medium heat (or oven to 200°C / 400°F). Brush chicken pieces with a little oil and grill indirectly or bake in the oven.
5. Cook the chicken for approximately 45-60 minutes, turning occasionally, until cooked through and reaching an internal temperature of 74°C (165°F). For a smokier flavor, pimento wood chips can be used.
6. Let rest for a few minutes before serving. Serve with rice and peas or fresh salad.

Nutrition