How To Make Jamaican Jerk Chicken

In a food processor, combine the scotch bonnet, scallions, garlic, ginger, thyme, tumeric, allspice, ketchup, juice from 2 limes, and pineapple or orange juice. Blend until the ingredients are well combined, about 30 seconds.


In a large bowl, add the chicken and season with salt and pepper.


Cover the chicken with the marinade and cover and refrigerate for 1-2 hours.


Heat the grill to medium heat.


Grill the chicken for about 20-30 minutes or until its juices run clear when the meat is pierced with a knife.