Jamaican Jerk Chicken (Soy-Lime Marinade)

Ingredients

• 2 lbs bone-in chicken thighs or drumsticks
• 2 Scotch bonnet or habanero peppers, stems removed
• 4 green onions, roughly chopped
• 4 garlic cloves
• 1 tbsp fresh ginger, peeled
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 1 tbsp ground allspice (printed amount was "1 tsp," crossed out by hand and corrected to "1 tbsp")
• 1/2 tsp cinnamon
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 1/4 tsp nutmeg (handwritten addition, not in the original printed ingredient table)
• 1/8 tsp clove (handwritten addition, not in the original printed ingredient table)

Steps

1. Make the marinade: Blend scotch bonnets, green onions, garlic, ginger, soy sauce, lime juice, brown sugar, olive oil, allspice, cinnamon, dried thyme, black pepper, and salt together until smooth. [UNCLEAR: whether the handwritten nutmeg/clove additions also go into this blended marinade — they appear only as handwritten additions to the ingredient list, not restated in the printed instruction text, low confidence either way]
2. Marinate the chicken: Score the chicken pieces with a knife. Coat thoroughly in marinade, cover, and refrigerate for at least 4 hours — overnight is best.
3. Preheat: Heat grill to medium-high (375-400°F). Or preheat oven to 400°F and line a baking sheet with foil.
4. Cook: Grill 30-40 minutes, turning occasionally, until charred in spots and cooked through (internal temp 165°F). In the oven, bake 40-45 minutes, then broil 3-5 minutes to char the skin.
5. Rest and serve: Let rest 5 minutes before serving.