Ingredients:

  • 6 Scotch Bonnet Peppers, seeded and roughly chopped (approx. 30g)
  • 4 spring onions, roughly chopped (approx. 50g)
  • 6 cloves garlic, minced (approx. 20g)
  • 2 inch piece of fresh ginger, peeled and grated (approx. 15g)
  • 3 tablespoons ground allspice (45ml)
  • 2 tablespoons dried thyme (30ml)
  • 1 tablespoon ground cinnamon (15ml)
  • 1 tablespoon ground nutmeg (15ml)
  • 1 teaspoon ground cloves (5ml)
  • 1 tablespoon brown sugar (15ml)
  • 2 tablespoons soy sauce (30ml)
  • 2 tablespoons vegetable oil (30ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon black pepper (5ml)
  • 1 teaspoon salt (5ml)
  • 1/2 cup water (120ml)
  • 3 lbs (approximately 1.4 kg) chicken pieces (bone-in, skin-on thighs and drumsticks are recommended)

Instructions:

  1. Combine all marinade ingredients in a food processor or blender and blend until smooth.
  2. Place the chicken pieces in a large bowl or ziplock bag. Pour the jerk marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight (up to 24 hours) for maximum flavour.
  3. Preheat oven to 375°F (190°C).
  4. Line a baking sheet with aluminum foil.
  5. Arrange the marinated chicken pieces on the prepared baking sheet, making sure they are not overcrowded.
  6. Bake for 50-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part. Baste the chicken with the pan juices halfway through cooking for added moisture and flavour.
  7. Let the chicken rest for 5-10 minutes before serving.