Jerk Chicken with Scorpion Blaze Glaze

There's nothing quite like the smell of jerk chicken over charcoal — that combination of allspice, thyme, and smoky heat is pure Caribbean soul. This recipe takes the classic and elevates it with a finishing glaze of our Scorpion Blaze hot sauce.

Ingredients

• 1.5kg chicken pieces (legs and thighs work best)
• 4 tbsp Moruga Collective Jerk Marinade
• 2 tbsp Moruga Collective Scorpion Blaze
• 1 tbsp honey
• Juice of 1 lime
• Fresh thyme to garnish

Method

1. Marinate Score the chicken pieces deeply and coat generously with the Jerk Marinade. Cover and refrigerate for at least 4 hours — overnight is ideal. The longer it marinates, the deeper the flavour penetrates.

2. Prepare the glaze Mix the Scorpion Blaze with honey and lime juice. Set aside.

3. Cook Grill over medium-high heat (charcoal if possible) for 35–40 minutes, turning every 10 minutes. In the final 5 minutes, brush the glaze over each piece and allow it to caramelise.

4. Rest and serve Rest for 5 minutes before serving. Garnish with fresh thyme and serve with rice and peas, fried plantain, and extra Scorpion Blaze on the side.

Chef's Note

The Moruga Scorpion pepper builds heat slowly — you'll taste the fruity, floral notes first, then the warmth arrives. Don't be tempted to add more sauce mid-cook; the glaze needs time to set.

Serves 4 | Prep: 15 mins + marinating | Cook: 40 mins