Jerk Chicken

Instructions

1. In a blender or food processor, combine soy sauce, lime juice, vegetable oil, brown sugar, scallions, garlic, ginger, Scotch bonnet peppers, allspice, thyme, cinnamon, salt, and black pepper. Blend until a smooth paste forms.
2. Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat a grill to medium-high heat. If using charcoal, allow the coals to become covered with white ash before cooking.
4. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
5. Place the chicken on the grill, skin side down. Grill for about 6-7 minutes on each side, or until the chicken is cooked through and has an internal temperature of 165°F (75°C). The skin should be crispy and the chicken should have a nice char.
6. Remove from the grill and let the chicken rest for a few minutes before serving to allow the juices to redistribute.
7. Serve the jerk chicken hot, garnished with additional chopped scallions or lime wedges if desired.