Jerk Chicken

Ingredients

• 6 whole scallions
• 1 medium yellow onion
• 2 whole Scotch bonnet peppers – stemmed
• 6 cloves garlic – peeled
• 1.5 tablespoons fresh ginger – chopped
• 1 tablespoon fresh thyme – leaves stripped
• 2 tablespoons ground allspice
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon freshly grated nutmeg
• 0.25 teaspoon ground cloves
• 2 tablespoons dark brown sugar – packed
• 2.5 teaspoons kosher salt
• 1 teaspoon black pepper – freshly ground
• 2 tablespoons lime juice – freshly squeezed
• 2 tablespoons apple cider vinegar
• 2 tablespoons neutral oil
• 4 pounds chicken, bone-in, skin-on pieces
• 1 cup pimento wood chips – soaked 30 minutes (optional)
• lime wedges – for serving

Instructions

1. Combine the scallions, yellow onion, Scotch bonnet peppers, garlic, fresh ginger, fresh thyme, ground allspice, ground cinnamon, freshly grated nutmeg, ground cloves, dark brown sugar, kosher salt, black pepper, lime juice, apple cider vinegar, and neutral oil in a blender or food processor; blend to a thick, rough paste.
2. Reserve 0.5 cup of the paste in a covered container and refrigerate for basting.
3. Pat the chicken, bone-in, skin-on pieces dry. Toss with the remaining paste until thoroughly coated, then cover and refrigerate at least 4 hours (ideally 8–24 hours), turning once halfway.
4. Preheat a grill for two-zone medium heat (about 350–400°F). If using pimento wood chips, drain and scatter over hot coals or place in a smoker box over a lit burner.
5. Bring the reserved paste to a boil in a small saucepan over medium heat and simmer for 2 minutes to make a safe basting sauce; keep warm.
6. Shake excess marinade from the marinated pieces. Place skin-side down over direct heat and grill until lightly charred, 4–6 minutes.
7. Move to indirect heat, cover, and cook 30–40 minutes, turning and brushing with the boiled basting sauce every 10 minutes, until the thickest part registers 165°F and juices run clear.
8. Rest 5–10 minutes before serving hot with lime wedges.