Cook jerk the way you already cook it. Mango Pineapple Scotch Bonnet is the last pass on the skin.
Serves: 4 Time: However long your jerk takes, plus 5 minutes at the end
Jerk chicken is the plate people already know. This recipe does not teach jerk. It teaches the finish — a sweet, fruit-forward Scotch bonnet glaze that sets on the char and brightens every bite without covering up the pimento and thyme underneath.
What you need
- Bone-in chicken pieces — thighs and legs hold up best
- Your jerk seasoning or paste
- 3 tbsp Hot Tings Mango Pineapple Scotch Bonnet
- 1 lime
- Rice and peas, fried plantain, and steamed cabbage, if you are building the plate
Directions
- Season and cook the jerk as you always do — oven, grill, or the method you trust. Get the char on the edges.
- Brush in the last few minutes. With a few minutes of cook time left, brush the chicken with 2 tablespoons of Mango Pineapple Scotch Bonnet so it sets on the skin. Do not use the bottle as the only marinade. Jerk is jerk. The Ting is the finish.
- Rest, then finish at the table. Let the chicken rest a few minutes. The last tablespoon of sauce and a squeeze of lime go on at the table.
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.
Fine heat. Island bred. #PutaTingOnIt
