I didn’t have Scotch bonnet or habanero on hand and substituted 1 huge jalapeno and 1 serrano chile pepper. It was not hot enough to be called jerk. Sub 4-6 jalapenos if you can’t find Scott bonnet or habanero.
Source: Cook’s Illustrated
1 bunch scallions, root ends and tops trimmed, chopped course
2-3 Scotch bonnet or habanero chiles, stemmed. (Be sure to use gloves or take out your contacts first if you wear them. Trust me you will thank me later.)
1/4 cup vegetable oil
2 Tbs. light molasses
1 Tbs. dried thyme
3 medium garlic cloves, peeled
2 tsp. ground allspice
2 tsp. table salt
3 pounds bone-in, skin-on chicken thighs, legs, or breasts, trimmed or excess fat and skin
1 lime, cut into wedges for serving
1. Puree scallions, chiles, oil, molasses, thyme, garlic, allspice, and salt in blender or food processor until almost smooth, scraping down side if necessary. Wearing disposable gloves and working with 1 piece of chicken at a time, slide finger between skin and meat to loosen skin, then rub 1 Tbs. spice mixture under skin of each piece and transfer chicken to 1-gallon zip-lock bag. Pour remaining spice mixture over chicken, seal bag, and turn bag so that chicken pieces are covered with mixture. Refrigerate for at least 2 hours or up to 36 hours.
2. Light grill to build a two-level fire.
3. Remove chicken from bag and arrange skin-side down over hot side of grill. Cook chicken until well browned on both sides, 3 to 5 minutes per side. Transfer chicken to cooler part of grill and continue to cook, turing occasionally, until very dark and fully cooked, 15 to 22 minutes. Serve with lime wedges.