Scotch Bonnet and Allspice Jerk Chicken off the Grill

What you need

• 1.2 kg (2 1/2 lb) bone-in, skin-on chicken thighs and drumsticks, about 8 pieces
• 6 scallions, roughly chopped, plus extra sliced for serving
• 1 small onion, roughly chopped
• 2 scotch bonnet peppers, stems removed, seeded for less heat
• 4 cloves garlic
• 1 tbsp fresh ginger, chopped
• 1 tbsp fresh thyme leaves, or 1 1/2 tsp dried
• 1 1/2 tbsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp black pepper
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 limes, 1 juiced, 1 cut into wedges for serving
• 2 tbsp vegetable oil, plus extra for the grill
• 1 tsp salt

Method

Restated from the original video

1. 1

   Put the scallions, onion, scotch bonnets, garlic, ginger, thyme, allspice, cinnamon, nutmeg, black pepper, sugar, soy sauce, the juice of 1 lime, oil and salt in a blender.

2. 2

   Blend to a thick, fairly smooth paste. Wear gloves when handling it, as the peppers burn skin and eyes.

3. 3

   Cut 2-3 deep slashes into each piece of chicken down to the bone.

4. 4

   Rub the paste all over the chicken and into the slashes, then cover and refrigerate for at least 4 hours, ideally overnight.

5. 5

   Let the chicken stand at room temperature for 30 min before cooking.

6. 6

   Set up a grill for two-zone cooking, with one side at medium-high and the other side with no heat below it. Oil the grates.

7. 7

   Sear the chicken skin side down over the hot side until marked and charred in spots, 3-4 min per side.

8. 8

   Move it to the cooler side, cover the grill and cook, turning every 8-10 min, until the thickest piece reads 74 °C (165 °F) inside, 30-40 min more.

9. 9

   Rest the chicken for 10 min.

10. 10

    Serve with lime wedges and sliced scallions on top.

Imported from kaynutrition.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.