- 3 Scallions
- 1 habanero or scotch bonnet pepper, stem and seeds removed (see note)
- 3 cloves garlic
- 1/2 teaspoon five spice powder
- 2 teaspoons Allspice
- 1 teaspoon black pepper
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Nutmeg
- 1/4 cup coconut aminos
- 6 large chicken legs (drumstick and thigh attached)
- In a blender or food processor, mix together the scallions, habanero, garlic, 5 spice, allspice, black pepper, thyme, nutmeg, and aminos. Blend until smooth.
- Pour the marinade over the chicken in a large bowl or zip top bag. Allow to marinate in the fridge for at least 2 hours or overnight.
- Preheat grill to medium heat. Grill the chicken starting with the skin side down, for about 30 minutes on medium heat, flipping occasionally to char on all sides and reach an internal temperature of about 175.
- Alternatively, cook on a baking sheet in the oven at 425, skin side up for the first 15 minutes, then flip for 10, and finish with the skin up until they come to an internal temperature of 175 F. Finish under the broiler if the skin hasn't browned enough.
- NOTE: habanero or scotch bonnet are essential to the flavor of jerk marinade. If you like it spicy, consider using 2 or keeping the seeds in. If you are averse to any heat, you can leave it out, or if you can find an aji pepper (fresh or jarred) it will give you a similar flavor with way less spice.