Jamaican Jerk Grilled Chicken with Charred Pineapple Slaw

Blend the scallions, garlic, scotch bonnet, thyme, soy sauce, brown sugar, allspice, cinnamon and 1 tablespoon of the lime juice into a thick jerk paste.

Serves 4

Ingredients

• 8 bone-in, skin-on chicken thighs
• 4 scallions, roughly chopped
• 3 cloves garlic
• 1 scotch bonnet pepper, seeded (or to taste)
• 2 tablespoons fresh thyme leaves
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 3 tablespoons lime juice
• 3 cups shredded red cabbage
• 2 cups fresh pineapple, cut into thick rings

Instructions

1. Blend the scallions, garlic, scotch bonnet, thyme, soy sauce, brown sugar, allspice, cinnamon and 1 tablespoon of the lime juice into a thick jerk paste.
2. Coat the chicken thighs thoroughly in the paste, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
3. Heat a grill to medium and set up a two-zone fire with one cooler side for indirect cooking.
4. Grill the chicken skin-side down over the cooler zone, turning occasionally, until cooked through and registering 175F, about 25 to 30 minutes, moving to direct heat at the end to crisp the skin.
5. While the chicken rests, grill the pineapple rings over direct heat until charred and caramelized, about 2 minutes per side, then chop.
6. Toss the shredded red cabbage with the charred pineapple and the remaining lime juice, seasoning with a pinch of salt.
7. Pile the slaw onto plates and lay the jerk chicken alongside.
8. Spoon any resting juices over the top and serve with extra lime wedges.
9. Jerk is the smoky heart of Jamaican cooking, born from the Maroons who slow-smoked spiced meat over pimento wood in the island's mountains. The fiery scotch bonnet, warm allspice and fresh thyme define the flavor, while a cooling charred-pineapple slaw balances the heat and brings a sweet, tropical brightness perfect for a midsummer cookout.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 42g
• Fat: 28g
• Carbohydrates: 26g
• Fiber: 4g
• Sugar: 18g
• Sodium: 780mg