Jamaican jerk chicken

Chicken marinated in a hot, fragrant scotch bonnet and allspice paste, then roasted until charred.

How many people are eating

Written for 6. Everything below is scaled to 6.

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How to cook it · about 270 minutes

Wear gloves or wash your hands well after touching the scotch bonnets, and keep your hands away from your eyes. Pull off the stems.
Blend the scotch bonnets, green onions, yellow onion, garlic, peeled ginger, thyme leaves, allspice, soy sauce, juice of the limes, brown sugar, cinnamon, pepper, oil and salt into a thick paste.
Cut 2 or 3 deep slashes into each piece of chicken. Rub the paste all over and into the cuts, put it in a bag or covered dish, and refrigerate for at least 4 hours, or overnight for the best flavor.
Heat the oven to 425F. Line a sheet pan with foil and set a rack on it if you have one. Lay the chicken skin-side up, leaving space between pieces.
Roast 40 to 45 minutes until the skin is dark and the thickest piece reads 175F inside. Turn on the broiler for the last 3 minutes to char the edges, watching closely.
Rest 5 minutes and serve with rice and peas and extra lime wedges. On a grill, cook over medium indirect heat for 40 minutes, turning often, then sear over direct heat at the end.

Amounts are on the list above — they change with the number of people; the steps do not.