Jamaican Jerk Chicken

Toast allspice berries in a dry pan for 1 minute. Grind to a powder.

Blend scotch bonnets, green onions, garlic, ginger, thyme leaves, ground allspice, soy sauce, brown sugar, lime juice, and a pinch of cinnamon into a smooth paste.

Score chicken pieces deeply with a knife. Coat every surface with the jerk paste, pushing it into the cuts. Marinate for at least 4 hours, ideally overnight in the fridge.

Light a charcoal grill and wait for coals to turn grey. Place chicken on the grill away from direct flames.

Grill on medium-indirect heat for 35–45 minutes, turning every 10 minutes, until skin is deeply charred and meat is cooked through (internal temp 75°C (167°F)).

In the last 5 minutes, move over direct heat to finish the char.

Rest 5 minutes. Serve with rice and peas, fried plantain, and extra scotch bonnet on the side.