Ingredients

• 1-3 scotch bonnet peppers (I couldn't find scotch bonnet, so I used 3 jalapenos and it was still plenty spicy)
• 1 onion (chopped)
• 4 cloves garlic (chopped)
• 3 green onions (chopped)
• 1 tablespoon ground allspice
• 1 tablespoon dried thyme
• 1 1/2 teaspoons ground black pepper
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 1 tablespoon brown sugar
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup dark rum
• 1/4 cup white vinegar
• 1/2 cup orange juice
• 1 lime (juice and zest)
• Chicken (I used a dozen drumsticks but anything will work, even other meats like pork, etc)

Directions

1. Puree everything except for the chicken.

2. Place the chicken in the puree and let it marinate overnight.

3. Heat up your grill (or oven) and grill until the chicken is cooked through.

4. My personal favorite part of jerk chicken is the marinade and I always ask for extra gravy at restaurants. At home, I like to take the marinade and boil it down into a sauce and spoon it over the chicken, the rice, the veggies, everything!

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