Jerk marinade is a signature of Jamaican cuisine. Chicken is marinated in a robust blend of allspice, cinnamon, and hot pepper, then grilled. Its characteristic flavor balances sweet, spicy, and hot notes.
Blend the scallions, hot pepper, garlic, ginger, allspice, cinnamon, brown sugar, soy sauce, lemon juice, and oil in a food processor until smooth.
Rub the marinade thoroughly over the chicken pieces. Cover and refrigerate for at least 2 hours, preferably overnight.
Grill the chicken or cook it under the oven broiler over medium heat, turning it to cook on all sides for 25–30 minutes, until it reaches a safe internal temperature. The inside should not be pink, and the juices should run clear.
Let the chicken rest for 5 minutes after removing it from the grill.
Serve hot; rice and beans make a good accompaniment.
Raw marinated chicken keeps for 1 day in the refrigerator or 2 months in the freezer. Cooked chicken keeps for 3 days in the refrigerator; reheating it in the oven is recommended.
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