I use this marinade because it tastes just like the "made from scratch" recipe I have done for years. Typically Jamaican jerk recipes start with a dozen or so Scotch Bonnet peppers and have Allspice in them too. I marinate the chicken quarters overnight.

This is real flaming a-hole stuff here so use it with caution. I wear gloves when Im applying the paste because this stuff stays on your hands even after washing. I made the mistake once of touching my eye after washing with soap and water. I wont do that again.

Grill the chicken over charcoal indirectly (not over the charcoals) lid down on the bbq, skin side down for 20 minutes and then flip. Roast until internal temp in 175°. It takes awhile. Be sure you have enough cold beer near by so you don't get dehydrated while bbq'ing.

We'll have these for dinner tonight.

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Not gonna lie, every time I hear the term "jerk chicken" my mind goes to an odd place.

I lways look forward to Rich's food posts LOL

Ready for dinner

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They look great.

Looks delicious.

Did these 3 pound whole bird jerk yesterday over charcoal..

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Handling Scotch Bonnet peppers can be tricky, so it's wise to use gloves and be cautious. The heat of those peppers can linger, as you found out the hard way! It's a lesson we've all learned at some point.
To balance out the heat and add another layer of flavor, you might consider incorporating some beef bone broth into your dinner. It can add richness and depth to your meal, enhancing the overall dining experience. You can find more info about it at healofoods.com.
Enjoy your dinner tonight, and be sure to have plenty of cold beer on hand to cool off from those fiery flavors!

That looks so good