Jamaican Jerk Chicken

Smoky, spicy marinated chicken thighs packed with allspice, thyme, and Scotch bonnet heat.

• 8 bone-in chicken thighs
• 4 scallions, chopped
• 1 Scotch bonnet pepper, seeded
• 4 cloves garlic
• 1 thumb fresh ginger
• 2 tbsp fresh thyme leaves
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 2 tbsp soy sauce or tamari
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 2 tbsp vegetable oil

Method

1. Blend the scallions, Scotch bonnet, garlic, ginger, thyme, allspice, cinnamon, nutmeg, soy sauce, brown sugar, lime juice, and oil into a coarse marinade.
2. Coat the chicken thighs thoroughly and marinate at least 2 hours, ideally overnight, in the refrigerator.
3. Heat the oven to 200C/400F. Arrange the thighs skin-side up on a lined tray.
4. Roast for 30 to 35 minutes until the skin is charred at the edges and the juices run clear, basting once halfway through.
5. Rest 5 minutes, then serve with lime wedges.