Step 1

Trim chicken of excess fat and pat dry with a cloth or paper napkin.

Step 2

Rub with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the marinade.

Step 3

In a food processor or blender, combine the following: thyme, green onions, garlic, ginger,  habanero pepper. Pulse for about 30 seconds until blended.

Step 4

Soak the chicken with a mixture of soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice, and then add the blended herbs and seasonings to complete the jerk marinade. Note: You can combine and blend all the ingredients all at once, especially when making the Jerk Marinade ahead of time. No need to separate the soy sauce mixture.

Step 5

Drench the chicken with jerk marinade, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy hot. If possible, use gloves.

Step 6

When ready to grill, remove chicken from the jerk marinade and place on medium to high lightly oiled grill. Reserve the remaining marinade.

Step 7

Cook chicken on the prepared grill for 12- 20minutes, until juices run clear with an internal temperature of 165 degrees F, turning often to optimize cooking and browning. You may also broil or roast the chicken in a hot oven (425 degrees F).

Step 8

In a small saucepan, simmer the remaining marinade and the one from the chicken for about 7 minutes. Serve with the chicken or mix it before serving with the plantains.