Backyard Jerk Chicken Recipe

INGREDIENTS

• 1 Scotch bonnet or habanero chile, stemmed


• 1 bunch scallions, cut into pieces


• 2 cloves garlic, smashed and peeled


• 1 1/2 teaspoons dried thyme


• 2 tablespoons packed dark-brown sugar


• 1 tablespoon ground allspice


• 2 tablespoons low-sodium soy sauce


• 2 tablespoons lime juice


• 2 tablespoons vegetable oil, plus more for grill


• 3 1/2 to 4 pounds chicken pieces


• Salt and pepper

DIRECTIONS

1. 
   

   STEP 1

   
   In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).


2. 
   

   STEP 2

   
   Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes