I use habaneros instead of scotch bonnets peppers. Scotch bonnets and habanero peppers are very similar. They are the same species after all. The have the same heat level and I bet no one can tell the flavor apart. They are different pod types though.
It’s worth noting that the scotch bonnet is traditionally used in Jamaican cuisine. Personally I consider them interchangeable.
Jerk Chicken
Jerk Chicken Marinade
5-6 chicken thighs
½ c scallions, roughly chopped
3 cls garlic
2 ½ T white vinegar
2 Habaneros or scotch bonnet peppers, roughly chopped
2 T fresh lime juice
1 T soy sauce
1 bay leaf
1 T soy sauce
½ T seasoned salt
1 t sugar
Optional BBQ Sauce
¾ c Ketchup
¼ c Soy sauce
¼ c T Brown sugar
¼ c vinegar
1 scallion, finely chopped
2 T jerk marinade (above)
1 ½ T hot sauce
2 cls garlic
1 T rum
1 t ginger, finely chopped
Add vinegar, scallions, peppers, soy sauce, lime juice, allspice, bay leaf, garlic, salt, sugar, thyme and cinnamon to a food processor or blender. Blend well.
Once it’s all blended reserve 2 T of the jerk marinade for the bbq sauce.
You might want to wear some gloves for this next step. Pour jerk marinade over the chicken thighs. Using your hands really get in there and get the marinade all over the chicken.
Cover with I’m going to take some plastic wrap and cover the chicken. Marinade the chicken in the refrigerator for 24 hours. Flipping the chicken 12 hours in.
Preheated to 350 degrees Fahrenheit. Add chicken to a baking dish, or roasting pan. Bake it uncovered for 1 – ½ hours, flipping the jerk chicken halfway through.
Add soy sauce, ketchup, vinegar, reserved jerk marinade, hot sauce, brown sugar, scallions, ginger and garlic to a sauce pan. Stir well and bring to a boil. Reduce the heat to low and let it cook uncovered for 5 minutes. Remove it from the heat and the final step to this is to add some rum and stir that in well. Serve along side or already brushed on jerk chicken.
Garnish with limes, scallions, and habanero or scotch bonnet pepper if desired. Enjoy.
Peace,
CK