Hot Jerk Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Make 2–3 shallow diagonal slashes across each thigh to allow marinade to penetrate. Sprinkle 1.5 tsp salt and 1 tsp black pepper over the chicken and rub lightly. Drizzle 2 tbs olive oil and rub to coat.

Marinate with jerk sauce

Reserve 1/2 cup of the prepared jerk sauce for serving (see sauce directions). Place the remaining jerk sauce in a large zip-top bag or bowl with the chicken, turning to coat thoroughly. Seal and refrigerate for at least 2 hours, preferably overnight for best flavor.

Cook chicken

Preheat oven to 375°F (190°C) if finishing in oven, or preheat grill to medium-high (approx. 400°F/200°C). If grilling: oil the grates lightly and grill chicken skin-side down 6–8 minutes, until char marks form and skin crisps; flip and cook another 6–8 minutes until an instant-read thermometer reads 165°F (74°C) in thickest part. If oven-finishing: sear chicken skin-side down in a hot oven-safe skillet over medium-high heat 3–4 minutes to brown, then transfer to the oven and roast 18–22 minutes until internal temperature reaches 165°F (74°C).

Toss in sauce

When chicken is cooked through, transfer to a large bowl and pour about 2–3 tbs of the reserved marinade/sauce over the hot chicken. Toss gently to coat each piece so they are 'tossed in our righteous Jamaican Jerk sauce.'

Blend sauce

In a food processor or high-speed blender, combine scallions, fresh thyme, garlic, ginger, habanero/Scotch bonnet peppers (start with 2 and add more to taste for heat), brown sugar, soy sauce, lime juice, white vinegar, vegetable oil, ground allspice, cinnamon, nutmeg, cloves, 1/2 tsp salt and 1/2 tsp black pepper. Pulse or blend until you have a slightly coarse but saucy puree. Scrape down sides as needed. Taste carefully (use caution with heat) and adjust salt, sugar or lime if needed.

Cook (optional)

For a deeper, melded flavor and to slightly tame raw heat, pour the blended sauce into a small saucepan and simmer gently over medium-low heat for 6–8 minutes, stirring occasionally. Do not overcook—just warm and reduce slightly. Remove from heat and cool. Reserve 1/2 cup for serving, using the remainder to marinate the chicken.

Arrange the tossed hot jerk chicken on a platter. Serve with additional reserved jerk sauce in a small bowl at the side for dipping or drizzling. Garnish with lime wedges and chopped cilantro, and advise diners that the dish is spicy.