Jamaican Jerk Chicken

• 3 lbchicken thighs
• 4 scotch bonnet peppers
• 6 stalksscallions
• 2 tbspallspice, ground
• 3 tbspsoy sauce
• 2 limes, juiced

Instructions

1. 1

   Season the chicken thighs generously with salt and pepper, then rub with scotch bonnet peppers.

2. 2

   Combine scallions and allspice into a marinade and coat the chicken thighs. Rest at least 30 minutes.

3. 3

   Heat a grill to medium-high and oil the grates so nothing sticks.

4. 4

   Grill the chicken thighs, turning once, until charred outside and cooked through in the center.

5. 5

   Rest 5 minutes off the heat, then slice and serve — that pause is what keeps Jamaican Jerk Chicken juicy.