Ingredients:

  • 2 Scotch Bonnet Peppers, stemmed and seeded (or Habaneros if you can't find Scotch Bonnets), about 20g
  • 6 Green Onions, roughly chopped, about 75g
  • 4 cloves Garlic, peeled, about 16g
  • 1-inch piece of Ginger, peeled and roughly chopped, about 15g
  • 1/4 cup Soy Sauce, 60ml
  • 1/4 cup Olive Oil, 60ml
  • 2 tablespoons Brown Sugar, packed, 25g
  • 2 tablespoons Lime Juice, freshly squeezed, 30ml
  • 1 tablespoon Ground Allspice, 8g
  • 2 teaspoons Dried Thyme, 4g
  • 1 teaspoon Ground Cinnamon, 2g
  • 1/2 teaspoon Ground Nutmeg, 1g
  • 1/2 teaspoon Ground Cloves, 1g
  • 1 teaspoon Black Pepper, freshly ground, 2g
  • 1 teaspoon Salt, 6g
  • 2 lbs Chicken Pieces (legs, thighs, or bone-in breasts) about 900g OR 2 blocks Extra-Firm Tofu, pressed and cubed, about 900g
  • 1 tablespoon Olive Oil (if pan-frying), 15ml

Instructions:

  1. Combine all jerk seasoning ingredients in a food processor or blender. Process until a smooth paste forms.
  2. Place the chicken (or tofu) in a resealable bag or container. Pour the jerk seasoning over the chicken (or tofu), ensuring it's evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. Preheat grill to medium heat. Grill chicken for 25-35 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C). Ensure the chicken is cooked through and the juices run clear.
  4. Preheat oven to 375°F (190°C). Place chicken on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Heat olive oil in a large skillet over medium-high heat. Add chicken (in batches if necessary) and cook for 6-8 minutes per side, or until browned and the internal temperature reaches 165°F (74°C).
  6. Thread marinated tofu onto skewers (optional). Grill over medium heat for 10-15 minutes, turning occasionally, until slightly charred and heated through.
  7. Preheat oven to 375°F (190°C). Place tofu on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until slightly browned and heated through.
  8. Heat olive oil in a large skillet over medium-high heat. Add tofu (in batches if necessary) and cook for 5-7 minutes per side, or until browned and heated through.
  9. Let the chicken (or tofu) rest for 5-10 minutes before serving.