Authentic Jerk Chicken

1.In a blender or food processor, combine the Scotch bonnet peppers, onion, garlic, soy sauce, apple cider vinegar, lime juice, ginger, salt, black pepper, brown sugar, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, and cayenne pepper. Blend until smooth to create the marinade.

2.In a large bowl, add the chicken thighs and drumsticks. Pour the marinade over the chicken, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3.Preheat your grill to medium-high heat (about 375°F to 400°F). If using charcoal, arrange the coals for direct grilling.

4.Remove the chicken from the marinade, shaking off any excess. Discard the remaining marinade.

5.Brush the grill grates with vegetable oil to prevent sticking. Place the chicken on the grill, skin-side down, and cook for about 6-8 minutes until the skin is crispy and has nice grill marks.

6.Flip the chicken and reduce the heat to medium. Continue grilling for another 30-35 minutes, turning occasionally, until the internal temperature reaches 165°F and the juices run clear. The chicken should be well charred and smoky.

7.Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute for a more tender bite.

8.Garnish with chopped green onions before serving.