Real jerk — scallion, thyme, allspice and ginger — with a fruity twist. Mango Pineapple Scotch Bonnet goes into the marinade for heat and again on the grill as a sticky, caramelised glaze.
Serves 4–6 • 35 min + marinating • Heat: 🔥🔥 Sweet-Hot
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INGREDIENTS
FOR THE JERK MARINADE:
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6 scallions, roughly chopped
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6 garlic cloves
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1 tbsp fresh ginger, chopped
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2 tbsp fresh thyme leaves (or 2 tsp dried)
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1 tbsp ground allspice (pimento)
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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2 tbsp brown sugar
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3 tbsp soy sauce
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2 tbsp vegetable oil
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1 lime, juiced
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½ cup Hot Tings Mango Pineapple Scotch Bonnet
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1 tsp salt
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1 tsp black pepper
TO GLAZE:
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METHOD
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Blend all marinade ingredients until smooth. Reserve ¼ cup in a clean container for basting.
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Slash the chicken pieces 2–3 times to the bone. Coat thoroughly in the remaining marinade, rubbing it into the cuts. Cover and refrigerate at least 4 hours, ideally overnight.
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Grill: heat to medium (about 350°F), coals or burners on one side only. Place chicken skin-side up on the cool side, cover, and cook 25–30 minutes, turning once, until it reaches 165°F.
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Oven alternative: bake on a rack at 400°F for 35–40 minutes, then broil 2–3 minutes for char.
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Mix the glaze: 4 tbsp Mango Pineapple Scotch Bonnet with the honey. Move chicken over direct heat (or under the broiler), brush with glaze and cook 2–3 minutes per side until sticky and lightly charred.
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Rest 5 minutes. Serve with rice and peas, grilled pineapple, and lime wedges — and a bottle on the table for extra.
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CHEF'S TIP: Keep the fruit for the finish. The sugar in the mango and pineapple burns if it goes on the grill from the start — marinate with it for flavour, but glaze only in the last few minutes for that glossy, charred edge.
Get the bottle
Shop Mango Pineapple Scotch Bonnet. online, or taste it on jerk at Island Flavors and Tings, 1411 49th St S, Gulfport, FL and take the bottle home.
Get all 3 → The Signature Trio, $42 (save $5).
Fine heat. Island bred. #PutaTingOnIt
