Jerk Chicken


  • 1 onion, coarsely chopped
  • 1 large scotch bonnet or habanero pepper, minced and deseeded
  • 1/2 T fresh ginger, grated
  • 4 cloves of garlic, minced
  • 1/2 cup vegetable oil
  • 2 green onions, chopped
  • 1/4 t freshly ground nutmeg
  • 1 t thyme
  • 2 T red wine vinegar
  • 2 T light brown sugar
  • 1/2 t cinnamon
  • 1 t Old Bay Seasoning
  • 1/2 t salt and a few grinds of the pepper mill
  • Juice of one lime
  • 8 chicken thighs, bone in skin on


  1. Mix together all the ingredients except the chicken and oil in a large bowl
  2. Pour the oil into a food processor
  3. Put the rest of the ingredients on top of the oil
  4. Process for a few minutes
  5. Place the chicken in a large, shallow baking dish
  6. Pour the pepper mixture on top
  7. Cover and let marinate for about 24 hours
  8. Grill on medium high heat until the juices run clear about ten minutes on the skin side and five to ten on the other side