Ingredients

• 4 chicken thighs
• 2 tablespoons ground allspice
• 2 tablespoons dried thyme
• 1 tablespoon cayenne pepper
• 1 tablespoon ground sage
• 3/4 tablespoon ground nutmeg
• 3/4 tablespoon ground cinnamon
• Salt and black pepper to taste
• 4 garlic cloves, finely chopped
• 1 tablespoon sugar
• 1/4 cup soy sauce
• 1/2 cup vinegar
• 1/2 cup orange juice
• 1 lime, juiced
• 1 scotch bonnet pepper, chopped (or habaneros)
• 1/2 cup olive oil
• 1/2 cup white onion, chopped
• 3 green onions, chopped

Cooking instructions

1. In a large bowl, combine all the spices, salt, pepper, garlic, sugar, soy sauce, vinegar, orange juice, lime juice, scotch bonnet pepper, olive oil, white onion, and green onions. Whisk together to form the jerk marinade.
2. Place the chicken thighs in the marinade and ensure they are fully coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for best flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade, letting excess drip off. Place the chicken on the grill. Grill for about 6-7 minutes per side, or until the chicken is cooked through and the skin is crispy and charred.
5. Let the chicken rest for a few minutes before serving.