Jerk Chicken Recipe

To Make the Marinade:

1. In a blender, add the olive oil, soy sauce, lime zest and juice, peppers, onion, garlic, scallions, brown sugar, thyme leaves, ginger, salt, cinnamon and allspice. Pulse until smooth, about 30 seconds. Add the chicken to a large bowl. Pour the jerk marinade over the chicken, cover with plastic wrap, and transfer to the fridge to marinate for at least 4 hours, ideally overnight.

To Grill the Jerk Chicken:

1. To Cook on a Grill: Preheat your grill to medium-high heat. Rub the grill with oil. Place the chicken on the grill over a medium flame, and cook for about 10 minutes per side. I like to check on them to make sure they're not getting too much heat. Feel free to move them away from the flame if this happens and cover. Cook until the internal temperature reaches 165F.

To Cook the Jerk Chicken in a Grill Pan:

1. First step is to open all your windows. You’ll need proper ventilation because the cooking of the marinade creates some intense vapors.
2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Spray a grill pan, set over medium-high heat, with cooking spray or rub a light coating of canola oil all over.
3. When hot, add the chicken, skin-side down, cooking on each side until browned for about 5 minutes. You may need to do this in batches, depending on how big your pan is. Transfer the chicken to the baking sheet and place in the oven to bake for 25 to 30 minutes, until cooked throughout. Garnish with wedges of lime and cilantro leaves.