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Jamaican Jerk Chicken

By Ben Braiser

Prep:
20 mins
Cook:
45 mins
Total:
65 mins
Yield:
4 servings

Jamaican Jerk Chicken features chicken thighs marinated in a spicy-sweet blend of Scotch bonnet peppers, allspice, thyme, and aromatics. Grilling or baking over high heat produces a smoky, caramelized exterior and juicy interior. Serve with rice and peas or fried plantains for a taste of the Caribbean.

Ingredients

  • 1.50 pound chicken thighs
  • 0 4 scallion, chopped
  • 1 pepper Scotch bonnet, seeded and chopped
  • 1 tablespoon fresh thyme leaves
  • 2 clove garlic, minced
  • 1 tablespoon ginger, minced
  • 0.25 cup soy sauce
  • 2 tablespoon vegetable oil
  • 1 tablespoon brown sugar
  • 0 1 lime, cut into wedges
  • 0.25 cup cilantro, chopped (optional)

Steps

  1. Marinate chicken: combine chicken thighs with scallions, Scotch bonnet, thyme, garlic, ginger, soy sauce, oil, and brown sugar; refrigerate at least 30 minutes.
  2. Preheat grill or oven to 375 F.
  3. Cook chicken until cooked through and crisp at edges, about 35 minutes, turning halfway.
  4. Let rest 5 minutes, then serve with lime wedges and optional cilantro garnish.