High Value Jerk Chicken: Marinade & Dry Rub

Equipment Blender, grill or oven

Wet marinade (for 4–5 lbs bone-in chicken)

• 1 medium white onion, chopped
• 6 scallions, chopped
• 8–10 garlic cloves, minced
• 1 tsp fresh ginger, chopped
• 2 Scotch bonnet or habanero peppers, stemmed
• ¼ cup apple cider vinegar
• Juice of 1 lime
• 2 tbsp coconut aminos
• 1 tbsp raw honey
• 2 tbsp olive or avocado oil
• 2 tsp ground allspice
• 2¼ tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 bunch fresh thyme, leaves stripped

Dry rub (for 4–5 lbs chicken)

• 1 tbsp ground allspice
• 1 tbsp brown sugar or raw honey granules (optional)
• 2 tsp kosher salt
• 1½ tsp ground cinnamon
• 1½ tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp ground ginger
• ¾ tsp ground nutmeg
• ½ tsp ground cloves
• ½–1 tsp cayenne or red pepper flakes (stands in for Scotch bonnet heat)
• 1 tbsp olive or avocado oil (binder)