Jerk Chicken

Method

1. Finely mince the scotch bonnet pepper and garlic cloves, then combine them with allspice and thyme to form a thick jerk marinade paste.
2. Score the 300 g of chicken pieces deeply with a knife to allow the marinade to penetrate, then coat the chicken thoroughly with the jerk paste.
3. Cover the marinated chicken and allow it to rest for at least 15 minutes of the 21-minute prep time so the flavors fully infuse the meat.
4. Preheat a grill or heavy skillet to medium-high heat and place the chicken pieces directly on the grates or pan.
5. Grill the chicken for approximately 11 to 12 minutes per side, maintaining consistent heat to achieve a charred, smoky exterior characteristic of authentic Caribbean jerk cooking.
6. Check that the chicken has reached an internal temperature of 165°F before removing it from the heat after the full 23-minute cook time.
7. Allow the chicken to rest for 2 to 3 minutes before serving to let the juices redistribute throughout the meat.