jerk chicken

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/2 cup scotch bonnet pepper sauce (adjust to taste)
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon ground allspice
• 1 tablespoon garlic powder
• 1 teaspoon thyme leaves
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil

Instructions

1. In a large bowl, combine the chicken, scotch bonnet pepper sauce, soy sauce, brown sugar, lime juice, allspice, garlic powder, thyme leaves, and black pepper.
2. Massage the marinade thoroughly into the chicken, ensuring all surfaces are coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
4. Preheat your grill to medium-high heat. Alternatively, you can bake at 400°F (200°C).
5. If grilling, cook the chicken for 30-40 minutes, turning frequently, until the internal temperature reaches 165°F (74°C) and the juices run clear.
6. If baking, place the chicken on a baking sheet and bake for 45-55 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before serving.

Notes

• For a milder jerk flavor, use less scotch bonnet pepper sauce.
• Be very careful when handling scotch bonnet peppers - wear gloves and avoid touching your eyes or face.
• Using bone-in, skin-on chicken results in the most flavorful and juicy meat.
• Grilling imparts a smoky flavor to the chicken.
• To store leftovers, wrap tightly and refrigerate for up to 3 days.