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Ingredients

• Jerk marinade
• 1 bunch scallions, chopped
• 1 small white onion, chopped
• 1-2 Scotch bonnet chile peppers, stemmed and quartered (see Tip)
• 1/4 cup lime juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon light brown sugar
• 1 tablespoon whole allspice berries
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1/2 teaspoon fresh thyme leaves
• 4 6-ounce bone-in chicken thighs, skin removed, trimmed
• 2 12-ounce bone-in chicken breasts, skin removed, trimmed and cut in half crosswise
• 1 cup wood chips, such as apple or hickory, for smoking (optional)

Description

Sweet, Savory And Spicy All At Once, Jacqui Sinclair’s Jerk Marinade Is Absolutely Addictive. Try It On Pork Loin, Firm White Fish Or Even Goat If You Can Find It. The Wood Chips Are Optional If You’re Grilling, But They Add An Authentic, Subtle Flavo

Eating Well