Authentic Jamaican Jerk Chicken

Ingredients

• 2 whole chickens, cut up
• 2 tbsp dry jerk seasoning
• 4 green onions
• 1 small white/yellow onion
• 1 inch ginger
• 4-6 cloves garlic
• 4 thyme stems
• 1/3 cup dark brown sugar
• 1/4 cup white vinegar
• 1/4 cup neutral oil
• 4 scotch bonnets
• 10 pimento seeds
• 1 tbsp black pepper corns
• 1-2 bay leafs
• 2 tsp nutmeg
• Salt to taste
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/2 cup water
• 1/4 cup wet jerk seasoning

Instructions

1. In a food processor, combine green onions, white/yellow onion, ginger, garlic, thyme, brown sugar, and scotch bonnets.
2. Blend until smooth and add white vinegar or lime juice and salt.
3. Score the chicken to help the marinade penetrate and salt the chicken.
4. Apply dry jerk seasoning generously on the chicken.
5. Pour the wet marinade over the chicken and mix well.
6. Marinate the chicken for at least 24 hours.
7. To make the jerk glaze, combine ketchup and brown sugar in a saucepan and warm it up.
8. Add the saved jerk seasoning to the glaze and cook down.
9. Grill the chicken skin side down to build a crust.
10. Cook until the chicken reaches an internal temperature of 165°F.
11. Dust the chicken with jerk barbecue sauce and caramelize on the grill or in the oven.