Jerk Chicken
Jerk chicken is a flavorful Caribbean dish featuring chicken marinated in a fiery, aromatic spice blend and then grilled until smoky, crispy, and juicy. The marinade seeps into the meat, creating a spicy, caramelized crust and a tender, flavorful interior that captures the essence of island cooking.
Equipment
- Sharp knife and cutting board
- Large mixing bowl
- Grill or oven with broiler
- Tongs
- Basting brush
- Meat thermometer
Ingredients
- 4 pieces chicken thighs bone-in, skin-on recommended
- 2 scotch bonnets Scotch bonnet peppers remove stems and seeds for less heat if desired
- 4 cloves garlic cloves peeled and minced
- 1 small onion roughly chopped
- 1 teaspoon allspice allspice ground
- 2 sprigs fresh thyme or 1 teaspoon dried
- 2 tablespoons brown sugar brown sugar
- 2 lime limes juiced
- 3 tablespoons soy sauce soy sauce
- 1 teaspoon salt salt
- 1/4 cup water water to help blend marinade
Instructions
- Chop the Scotch bonnet peppers, garlic, and onion, then add them to a blender or food processor.
- Add allspice, fresh thyme, brown sugar, lime juice, soy sauce, salt, and water to the blender.
- Blend everything until smooth and fiery-smelling—this will be your marinade base.
- Score the chicken thighs lightly on the surface to help the marinade penetrate deeper.
- Place the chicken in a large bowl and pour the marinade over, massaging it into every crevice for even coverage.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Preheat your grill or oven to about 200°C (390°F), aiming for medium-high heat.
- Remove the chicken from the marinade, letting excess drip off, and place on the grill or a baking sheet if using the oven.
- Grill the chicken for about 6-8 minutes per side, basting occasionally with extra marinade or a glaze, until deep golden and slightly charred.
- Use a meat thermometer to check that the internal temperature reaches 75°C (165°F); the skin should be crispy and aromatic.
- Let the chicken rest for 5 minutes off the heat, allowing juices to redistribute and the skin to crisp up further.
- Squeeze fresh lime over the chicken and serve hot, perhaps with a side of mango salsa or rice to complete the Caribbean flavor experience.
Notes
Adjust the heat level by controlling the amount of Scotch bonnet peppers. For less spice, remove seeds or use habaneros instead. Keep an eye on the grill to prevent burning; indirect heat can help achieve a perfect char without flare-ups.