Pineapple Scotch Bonnet Jerk Chicken
150 minServes 4350K SHU
Jerk belongs to the scotch bonnet, so this one goes home. The Pineapple Scotch Bonnet Hot Sauce does double duty here, half in the marinade and half brushed on at the end so the glaze stays glossy and the fruit survives the fire. Cook it hot, let it char. Florida-made, faith-rooted heat.
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Ingredients
- $12
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Method
- 1Whisk half the Pineapple Scotch Bonnet Hot Sauce with the soy sauce, brown sugar, thyme, allspice and garlic.
- 2Coat the thighs, cover and marinate in the fridge for at least 2 hours.
- 3Grill or roast skin side down over medium-high heat until the skin blisters and chars, about 8 minutes, then turn and cook through to 175F in the thigh, another 10 to 12 minutes.
- 4Brush with the remaining sauce in the last 2 minutes so the glaze stays bright.
- 5Rest 5 minutes and serve with grilled pineapple and scallion.
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Featuring
Pineapple Scotch Bonnet Hot SauceKeep it on the shelf: one box, every month.
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