Caribbean Ginger Jerk Chicken - Tommy D Eats

Ingredients

• 3-4 pounds (1.8 kg) of chicken pieces (legs, thighs, or a combination)
• 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) freshly squeezed lime juice
• 2 tablespoons olive oil
• 1 Medium onion, roughly chopped
• 4 scallions, roughly chopped, ends trimmed
• 4-6 cloves of garlic, peeled
• 3 Scotch bonnet peppers (or habanero peppers), seeds and ribs removed (adjust according to your spice tolerance)
• 1 tablespoon freshly chopped ginger (about 1-inch piece)
• 2 tablespoons brown sugar
• 5 allspice berries
• 1 tablespoon fresh chopped thyme
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Remove the chicken from the marinade and let any excess marinade drip off. Reserve the marinade for basting.
• Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve hot with your favorite side dishes like rice and peas, grilled vegetables, or a fresh salad.
• Lunch
• Main Dishes