Chop the Scotch bonnet peppers, removing seeds if you prefer less heat, and gather all marinade ingredients. In a blender or food processor, combine the peppers, allspice, thyme, lime juice, brown sugar, soy sauce, garlic, and vegetable oil. Blend until smooth and fragrant.
Place the chicken pieces in a large mixing bowl or zip-top bag and pour the marinade over. Use your hands or tongs to coat the chicken evenly, making sure the marinade gets under the skin and into all crevices. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
Preheat your grill to medium-high heat, about 200°C (390°F). When ready, remove the chicken from the marinade, letting excess drip off, and place it skin side down on the hot grill. Listen for a sizzle as the skin hits the grates.
Grill the chicken for about 6-8 minutes on the first side, until the skin begins to char and develop a smoky aroma. Use tongs to flip the pieces carefully.
Continue grilling the other side for another 6-8 minutes, basting occasionally with extra marinade or oil if desired. Keep an eye on the chicken to prevent flare-ups or burning.
Check the internal temperature with a meat thermometer; it should reach 75°C (165°F). The juices should run clear when pierced, and the skin should be deep golden and slightly crispy.
Once cooked, transfer the chicken to a platter and let it rest for 5 minutes. This helps the juices settle and keeps the meat tender.
Serve the jerk chicken hot, with your favorite sides like fried plantains, rice and peas, or a fresh salad. Enjoy the smoky, spicy flavors and juicy texture with every bite!
