Jerk Chicken

Method

Blitz the scotch bonnets, spring onions, garlic, thyme, allspice, ginger, soy sauce, lime juice, oil and cinnamon stick into a wet paste. The scotch bonnets are the backbone — their fruity heat and thin walls break down fast, releasing capsaicin directly into the marinade. Stop when you've got a rough slurry; over-processing turns it gluey. Add a splash of water only if the processor stalls.

Coat the chicken thighs and drumsticks thickly. The marinade works by afro-caribbean-cuisine osmosis: the salt and acid (lime juice) begin denturing the surface proteins within the first hour, opening the flesh to flavour penetration. Refrigerate overnight minimum. Eight hours is the floor; twenty-four hours is better. The chicken will darken as the allspice and thyme oils redistribute.

Fire your grill or griddle until it's aggressive — you want the surface to char in the first minute of contact. Lay the chicken skin-side down and don't move it. The maillard-reaction scorches the exterior whilst the slow heat cooks the meat through. Thighs and drumsticks handle this better than breasts; dark meat stays forgiving at temperature. Turn after 12–14 minutes, when the skin releases cleanly and the char has a leopard-spot pattern. The second side needs 10–12 minutes more. Pierce the thickest part of a thigh — if the juices run clear and you get no pink near the bone, you're done. This is faster and superior to oven-baking because direct flame locks in the marinade's complexity instead of evaporating it into the air.

If you're using an oven, 200°C for 30–35 minutes works, but you'll lose that char. Finish under the grill for two minutes per side to compensate.

Rest the chicken for five minutes tented loosely with foil. This lets the muscle fibres relax and reabsorb the juices. Serve with rice and peas or fried plantain to cut the heat and catch the glaze.