I start by making the jerk seasoning. I combine scallions, thyme, allspice, cloves, cinnamon, nutmeg, Scotch bonnet peppers (be careful with these as they are extremely hot!), garlic, ginger, soy sauce, and brown sugar. I blend all these ingredients together until it forms a thick paste.
I then take chicken pieces. I usually use chicken thighs and drumsticks as they have more flavor and stay juicy. I rub the jerk seasoning all over the chicken, making sure to get it into every nook and cranny. I let the chicken marinate in the fridge for at least a couple of hours, preferably overnight.
When it’s time to cook, I can either grill the chicken or bake it. If grilling, I preheat the grill to medium-high heat and place the chicken on the grill. I turn it regularly to ensure it cooks evenly and gets those nice grill marks. If baking, I preheat the oven to 375°F (190°C) and bake the chicken until it’s cooked through and the skin is crispy.
The result is a chicken that is smoky, spicy, and full of Caribbean flavor. The jerk seasoning creates a delicious crust on the outside while the inside is tender and juicy. It’s a great dish to serve with some rice and beans or a fresh salad.