Portland Jerk Chicken

Ingredients

• •Chicken thighs
• •Scotch bonnet pepper
• •Green onion
• •Allspice berries
• •Thyme
• •Garlic
• •Ginger
• •Soy sauce
• •Brown sugar
• •Lime juice
• •Cooking oil

Steps

1. 1Blend scotch bonnet pepper, green onion, allspice berries, thyme, garlic, and ginger with soy sauce, brown sugar, lime juice, and a little oil into a thick, fragrant marinade.
2. 2Score the chicken thighs lightly with a few shallow cuts to help the marinade penetrate.
3. 3Rub the marinade generously over the chicken, working it into every crevice, then cover and refrigerate for at least four hours, or overnight for the deepest flavor.
4. 4Prepare a charcoal or wood fire and let it burn down until the coals are covered in gray ash and glow steadily.
5. 5Place the chicken skin side down over indirect heat, away from the direct flame, and close the grill lid.
6. 6Cook for about twenty five minutes, then flip the chicken and cook for another twenty five minutes, until the internal temperature reaches a safe level and the juices run clear.
7. 7During the last ten minutes, move the chicken briefly over direct heat to char the skin, turning frequently to avoid burning.
8. 8Let the chicken rest for about five minutes off the heat so the juices redistribute.
9. 9Chop the chicken into pieces with a cleaver, as street vendors traditionally do on a wooden board, and serve with festival bread or rice and peas.