Jerk Chicken

The recipe

Instructions

1. 1
   Blend scotch bonnets (deseed for less heat), spring onions, allspice, thyme, ginger, garlic, soy, sugar, oil, cinnamon and lime juice into a thick paste.
2. 2
   Score the chicken thighs deeply. Massage in the marinade. Cover and chill 4-24 hours.
3. 3
   Heat the grill to high. Lay the chicken skin-side down on a rack over a tray.
4. 4
   Grill 6-8 minutes per side until charred. Then move to lower heat for another 15 minutes to cook through.
5. 5
   Rest 5 minutes. Squeeze over fresh lime. Serve with rice and peas.

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