Backyard Jerk Chicken

Ingredients

• 6 chicken thighs, bone-in, skin-on
• 4 scallions, roughly chopped
• 1-2 Scotch bonnet or habanero peppers, seeded if you value your evening
• 3 garlic cloves
• 1-inch knob fresh ginger, peeled
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp allspice, ground
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp kosher salt

Method

1. Combine everything except the chicken in a blender. Pulse until you get a thick, spoonable paste — a little texture is fine, this isn't a smoothie.
2. Score the chicken skin lightly (helps the marinade actually penetrate instead of sliding off like water off a freshly waxed hood). Rub the paste over and under the skin.
3. Marinate at least 8 hours, up to 24. This is not a 20-minute-while-you-preheat-the-grill situation — the flavor needs the time.
4. Set up two-zone grilling. Sear thighs skin-side down over direct heat for 3-4 minutes to render fat and get color, then move to indirect heat.
5. Cover and cook indirect, turning occasionally, until internal temp hits 175°F — jerk chicken wants to be cooked a bit past the bare-minimum safe temp for texture, not just food safety.
6. Let rest 5-8 minutes. Serve with lime wedges and something cold to drink — you'll want it.