Jerk Chicken

Step by stepInstructions

1. Combine the scotch bonnets, scallions, onion, garlic, ginger, pimento, thyme, soy sauce, oil, lime juice, brown sugar, nutmeg and salt in a blender with a splash of water, and process into a thick, fiery marinade.
2. Massage the marinade all over the chicken, working it under the skin, then refrigerate for at least 4 hours, ideally overnight.
3. Light a grill and let the coals burn down to medium-low, adding a few soaked pimento wood chips or chunks to the fire for smoke; if grilling is not possible, heat the oven to 375°F (190°C).
4. Grill the chicken over indirect heat, turning often, for 35 to 45 minutes until charred at the edges and cooked through; in the oven, roast on a rack for about 50 minutes, finishing under the broiler for a little char.
5. Rest the chicken for 5 minutes, then serve hot with festival, rice and peas, and extra pepper sauce on the side.