Scotch bonnet pepper. Native to the Caribbean, Scotch bonnet peppers are extremely spicy, about 40 times hotter than jalapeños. The peppers are chopped or blended for use in the marinade, and seeds can be left in or removed for less heat.
Scallions or green onions. Both white and green parts, chopped.
Fresh ginger. Peeled and grated. The ginger plant flourishes in the Caribbean, and is used in many regional specialties such as ginger beer and sorrel, a drink that’s brewed from hibiscus flowers.
And that’s it. Other common ingredients added to this base include ground cinnamon or nutmeg, brown or white sugar, vegetable oil, or soy sauce. Most cooks marinate their meat for as long as possible, at least 12 hours but sometimes up to 24. As a result, the chicken is imbued with a ton of flavor before it even meets the coals and wood that will fill it with smokiness.
Well-made, authentic jerk chicken is addictive: It’s both smoky and moist, sweet and spicy. The long marination and long cooking time leave it soft and tender, and the hot chile sauce typically served on the side cuts through the richness of the meat and keeps you going back for more.
