My Go-To Jerk Chicken Recipe: Taste the Islands!

Name: My Go-To Jerk Chicken Recipe: Taste the Islands!
Total time: 270 min
Ingredients: 6 Scotch Bonnet Peppers, seeded and finely chopped (approx. 30g); 1 large Yellow Onion, roughly chopped (approx. 200g); 6 cloves Garlic, minced (approx. 30g); 2 inches fresh Ginger, peeled and grated (approx. 20g); 4 stalks Green Onions, chopped (approx. 50g); 3 tablespoons Soy Sauce (45ml); 3 tablespoons Brown Sugar (45g); 2 tablespoons Vegetable Oil (30ml); 2 tablespoons Lime Juice, freshly squeezed (30ml); 2 tablespoons Allspice (12g); 1 tablespoon Dried Thyme (4g); 1 teaspoon Ground Cinnamon (2g); 1 teaspoon Ground Nutmeg (2g); 1/2 teaspoon Ground Cloves (1g); 1/2 teaspoon Black Pepper (2g); 1/4 teaspoon Cayenne Pepper (optional, for extra heat) (0.5g); 1 tablespoon salt (8g); 3 lbs (approx. 1.3kg) Bone-in, Skin-on Chicken pieces (legs, thighs, and/or wings)

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Craving authentic Jamaican jerk chicken? This simple jerk chicken recipe delivers incredible flavor!

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Ingredients

6 Scotch Bonnet Peppers, seeded and finely chopped (approx. 30g)
1 large Yellow Onion, roughly chopped (approx. 200g)
6 cloves Garlic, minced (approx. 30g)
2 inches fresh Ginger, peeled and grated (approx. 20g)
4 stalks Green Onions, chopped (approx. 50g)
3 tablespoons Soy Sauce (45ml)
3 tablespoons Brown Sugar (45g)
2 tablespoons Vegetable Oil (30ml)
2 tablespoons Lime Juice, freshly squeezed (30ml)
2 tablespoons Allspice (12g)
1 tablespoon Dried Thyme (4g)
1 teaspoon Ground Cinnamon (2g)
1 teaspoon Ground Nutmeg (2g)
1/2 teaspoon Ground Cloves (1g)
1/2 teaspoon Black Pepper (2g)
1/4 teaspoon Cayenne Pepper (optional, for extra heat) (0.5g)
1 tablespoon salt (8g)
3 lbs (approx. 1.3kg) Bone-in, Skin-on Chicken pieces (legs, thighs, and/or wings)