Jerk Chicken Recipe

Prepare ingredients

Peel and roughly chop the onion and garlic. Remove stems from the scotch bonnet/habanero peppers; for less heat remove seeds and membranes (wear gloves). Peel and roughly chop 1-inch piece of ginger. Trim roots from green onions and chop into 1–2 inch pieces.

Blend marinade

In a blender or food processor combine chopped onion, green onions, garlic, ginger, scotch bonnet peppers, fresh thyme leaves, soy sauce, dark rum, olive oil, brown sugar, allspice, cinnamon, nutmeg, cloves, salt, black pepper, and lime juice. Blend until you have a coarse-smooth paste. If too thick, add 1–2 tablespoons water to help blending. Taste carefully and adjust salt or heat as desired.

Prepare chicken

Pat chicken pieces dry with paper towels. Using a fork or small knife, prick the skin and flesh in several places to help the marinade penetrate.

Marinate

Place chicken in a large resealable bag or shallow container. Pour the jerk marinade over the chicken, ensuring all pieces are well coated. Massage marinade into the meat. Seal and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor. If short on time, allow at least 1 hour.

Bring to room temperature

Remove chicken from refrigerator 30 minutes before cooking to take the chill off; keep covered.

Cook - grill method

Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil the grill grates lightly. Place chicken skin-side down over direct heat to sear for 4–6 minutes until char marks form and skin is crisp. Flip and move to indirect heat. Close lid and continue cooking for 20–30 minutes, turning once, until internal temperature reaches 165°F (74°C). Baste occasionally with reserved marinade during the last 10 minutes of cooking (do not baste earlier if marinade has contacted raw chicken unless you boil it first).

Cook - oven/pan method (alternative)

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat and add 1–2 tbs vegetable oil. Sear chicken skin-side down 4–6 minutes until browned. Flip and sear briefly on the other side. Transfer skillet to the oven and roast 25–35 minutes until internal temperature reaches 165°F (74°C). Alternatively, bake on a rimmed sheet for similar time, turning once.

Rest

Remove chicken from heat and let rest 5–10 minutes before serving to allow juices to redistribute.

Transfer chicken to a platter. Sprinkle chopped cilantro or parsley if using and serve with lime wedges. Serve hot with rice and peas, fried plantains, or a simple salad.