Authentic Jamaican Jerk Chicken
Instructions
- 1
Make shallow cuts in the chicken thighs to help the marinade penetrate. Pat dry with paper towels.
- 2
In a food processor or blender, combine scallions, garlic, ginger, scotch bonnet peppers (remove seeds for less heat), brown sugar, soy sauce, vinegar, oil, thyme, allspice, cinnamon, nutmeg, black pepper, salt, and lime juice. Blend until smooth.
- 3
Place chicken in a large zip-top bag or dish and pour the jerk marinade over it. Massage the marinade into the chicken, ensuring all pieces are well coated.
- 4
Marinate in the refrigerator for at least 4 hours, preferably overnight for best flavor. Turn occasionally if possible.
- 5
Preheat your grill to medium-high heat (about 375°F/190°C). If using an oven, preheat to 425°F/220°C.
- 6
Remove chicken from marinade and let excess drip off. Reserve remaining marinade for basting.
- 7
For grilling: Place chicken skin-side down and grill for 6-8 minutes. Flip and continue grilling for another 35-40 minutes, turning every 10 minutes and basting with reserved marinade.
- 8
For oven: Place chicken on a lined baking sheet and bake for 40-45 minutes, flipping once halfway through and basting with marinade.
- 9
Check that internal temperature reaches 165°F/74°C using a meat thermometer.
- 10
Let rest for 5 minutes before serving. Garnish with fresh thyme and lime wedges if desired.
Chef's Note
"The key to authentic jerk chicken is the balance of heat, sweetness, and aromatic spices. Don't skip the marinating time - it's what transforms ordinary chicken into something extraordinary. For a smokier flavor, add some pimento wood chips to your grill if you can find them!"
