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Jamaican jerk chicken, chicken thighs marinated in a fiery allspice and scotch bonnet paste, then charred. Serves 4.
Blitz the scotch bonnet, scallion, 15 g garlic, ginger, allspice, thyme, cinnamon, nutmeg, soy, the juice of the lime, the brown sugar and 5 g salt into a rough paste. Wear gloves when handling the chili.
Coat the 800 g chicken thighs in the paste and marinate in the fridge for at least 2 hours, ideally overnight.
Brown the chicken in a hot pan or on a grill over medium-high heat for 3-4 minutes each side, until well charred.
Move to indirect heat or bake at 190°C for 15-18 minutes, until deeply charred and 74°C inside.
Rest for 5 minutes, then serve with lime wedges.
