Method

Blend scotch bonnets, allspice, thyme, scallions, garlic, ginger, soy sauce, brown sugar, cinnamon, nutmeg, pepper, lime juice and oil into a smooth thick paste in a food processor.
About 5 min
Score each chicken piece deeply down to the bone with 3–4 cuts. Rub the jerk marinade all over and into the scores, making sure it penetrates. Cover and refrigerate for at least 4 hours, ideally overnight.
About 14 min
Preheat a charcoal grill to medium heat (or oven to 180°C/350°F). If using a grill, add pimento wood chips or allspice berries to the coals for authentic smoke flavour.
About 14 min
Grill the chicken pieces, turning every 10–12 minutes, for a total of 45–55 minutes. The skin should be very dark (almost blackened in spots) and charred — this is correct. The internal temperature at the thickest part should reach 74°C/165°F.
About 14 min
Rest the chicken for 5 minutes tented with foil. Serve with festival (fried dumplings), rice and peas, or bammy flatbread.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, soy