Go Back Email Link
–+ servings
Beautifully plated jerk chicken pieces with charred edges served over white rice with a wedge of lime and fresh thyme garnish on a wooden board

Jerk Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 hours 5 minutes
Servings 4 servings

Ingredients
  

  • 3 lbs bone-in skin-on chicken thighs about 6-8 pieces, scored with a knife
  • 2-3 scotch bonnet peppers seeds removed for less heat, or substitute habaneros
  • 4 cloves garlic
  • 4 green onions roughly chopped
  • 1 inch fresh ginger peeled and roughly chopped
  • 3 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar or coconut sugar
  • 3 tablespoons soy sauce use tamari for gluten-free
  • 2 tablespoons neutral oil such as avocado oil
  • 3 tablespoons fresh lime juice about 2 limes
  • 2 tablespoons apple cider vinegar
  • 1 lime (cut into wedges)
  • fresh thyme sprigs for garnish, optional

Instructions
 

  • Combine the scotch bonnet peppers, garlic, green onions, fresh ginger, thyme, ground allspice, cinnamon, nutmeg, black pepper, salt, brown sugar, soy sauce, oil, lime juice, and apple cider vinegar in a blender or food processor.
  • Blend on high until a smooth, slightly thick paste forms, about 60 seconds. Taste and adjust salt or lime juice as needed.
  • Use a sharp knife to score each piece of chicken, making 2-3 deep cuts through the skin and into the meat. This allows the marinade to penetrate deeply.
  • Place the chicken pieces in a large zip-top bag or baking dish. Pour the jerk marinade over the chicken and turn to coat thoroughly on all sides, pressing the marinade into the scored cuts.
  • Seal or cover and refrigerate for a minimum of 4 hours, and ideally overnight or up to 48 hours. The longer, the better.
  • Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off. Preheat your grill to medium heat (325-350°F), setting up for indirect cooking.
  • Place the chicken skin-side up over the indirect heat zone. Close the lid and cook for 30-35 minutes until the internal temperature reaches 155°F.
  • Move the chicken to direct heat. Grill skin-side down for 5-7 minutes until the skin is charred and caramelized. Flip and cook 3-4 more minutes. The internal temperature should reach 165°F.
  • Transfer to a cutting board and rest for 5 minutes before serving.
  • Preheat oven to 425°F. Place a wire rack over a foil-lined baking sheet. Arrange the marinated chicken pieces skin-side up on the rack.
  • Roast for 38-42 minutes until the internal temperature reaches 165°F and the skin is beginning to crisp and darken.
  • Switch the oven to broil and broil for 4-5 minutes until the skin is charred and caramelized, watching carefully to avoid burning.
  • Rest for 5 minutes before serving with lime wedges and fresh thyme.

Notes

Marinate time: Not included in total time — plan for at least 4 hours and up to 48 hours for best results. Heat level: Remove seeds from scotch bonnets for mild, keep seeds for full heat. Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat covered in a 325°F oven with a splash of water or broth. Freezing: Freeze raw marinated chicken for up to 3 months — thaw overnight in the fridge before cooking. Gluten-free: Substitute tamari for soy sauce.
No ratings yet