Scotch Bonnet chili peppers have a powerful heat, so other vegetable or meat are hard to be matched. but the heat is truly tamed with traditional Jamaican Jerk Chicken, leaving you with the expected, wonderful flavor of the chili pepper. I have a couple recipes here using the Scotch Bonnet, including a traditional Jamaican Jerk Chicken but also infusing a quick potato mash with coconut and Scotch Bonnets. It's a fun combination.

Ingredients

• 2 large chicken breasts
• 5-6 Scotch Bonnet chili peppers, chopped
• 1/2 cup brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons minced garlic
• 1 teaspoon ground allspice
• Salt and pepper to taste

Cooking Directions

• To a food processor, add all ingredients except chicken breasts. Process until smooth.
• Add chicken to a large baking dish and add chicken. Ensure chicken is nicely coated.
• Cover and refrigerate at least 1 hour to marinate.
• Heat a grill to medium heat and add chicken. Grill about 5-6 minutes, then flip and grill another 4-5 minutes, or until chicken is cooked through.
• Serve!

Coconut Potato Mash with Scotch Bonnets

Ingredients

• 5 medium yellow potatoes
• 1-2 Scotch Bonnet chili peppers, finely chopped
• 1/4 cup coconut milk
• 2 tablespoons butter
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Cooking Directions

• To a large mixing bowl, add Scotch Bonnet chili peppers and coconut milk.
• Boil potatoes until softened. Add to mixing bowl.
• Add remaining ingredients and mash with a fork.
• Serve!
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