2 Piece Jerk Chicken Recipe

Name: Grace Caribbean Grills 2 Piece Jerk Chicken Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 1 lb bone-in, skin-on chicken thighs; 1 lb bone-in, skin-on chicken drumsticks; 1 tbs allspice (ground); 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 whole scotch bonnet or habanero pepper; 3 stalks green onion (scallions), roughly chopped; 2 tbs fresh thyme leaves; 4 cloves garlic cloves; 1 tbs fresh ginger, peeled and chopped; 2 tbs soy sauce; 1 tbs dark brown sugar, packed; 2 tbs white vinegar; 2 tbs lime juice (fresh); 2 tbs vegetable oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp extra oil for grill/pan (optional); 2 wedges lime wedges; 2 sprigs fresh thyme sprigs (garnish); 1 tbs scallion curls or chopped scallion (garnish)

Inspired by Grace Caribbean Grill

Time3h 40m

Serves2

Make 2 Piece Jerk Chicken Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade & Chicken

1 lb bone-in, skin-on chicken thighs

1 lb bone-in, skin-on chicken drumsticks

1 tbs allspice (ground)

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 whole scotch bonnet or habanero pepper

3 stalks green onion (scallions), roughly chopped

2 tbs fresh thyme leaves

4 cloves Garlic cloves

1 tbs fresh ginger, peeled and chopped

2 tbs Aged soy sauce

1 tbs dark brown sugar, packed

2 tbs white vinegar

2 tbs lime juice (fresh)

2 tbs Tuscany sunflower oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Finishing & Serving

1 tsp extra oil for grill/pan (optional)

2 wedges Lime wedges

2 sprigs fresh thyme sprigs (garnish)

1 tbs scallion curls or chopped scallion (garnish)

Method

Marinade & Chicken

Prepare chicken

Pat the chicken thighs and drumsticks dry with paper towels. Make 2–3 shallow slashes through the skin and into the meat of each piece to help the marinade penetrate.

Make jerk marinade

In a blender or food processor combine allspice, cinnamon, nutmeg, scotch bonnet (stemmed, seeded if desired for less heat), chopped green onions, thyme leaves, garlic cloves, chopped ginger, soy sauce, dark brown sugar, white vinegar, lime juice, vegetable oil, kosher salt, and black pepper. Blend until a coarse, smooth paste forms. Scrape down sides as needed.

Marinate

Place the chicken in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, rubbing it into the slashes and under the skin where possible so the flavors penetrate. Seal or cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Cook & Finish

Bring to temperature

Remove marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off. Preheat grill to medium-high (about 400°F / 200°C) or preheat oven to 425°F (220°C) if finishing in the oven. If using a grill, oil the grates lightly to prevent sticking.

Grill or roast

Grill: Place chicken skin-side down over direct heat and sear for 4–6 minutes until well-browned, then move to indirect heat, cover, and cook for another 12–18 minutes, turning once, until internal temperature reaches 165°F (74°C). Roast: Place chicken on a rimmed baking sheet skin-side up and roast in the preheated oven for 30–40 minutes until internal temperature reaches 165°F (74°C) and skin is crisp. If skin isn’t browning enough, finish under broiler 2–3 minutes, watching closely to avoid burning.

Rest

Transfer cooked chicken to a cutting board or plate and tent loosely with foil. Rest 5–8 minutes so juices redistribute.

Serve

Serve each order as 2-piece jerk chicken (one thigh + one drumstick). Garnish with lime wedges, thyme sprigs and chopped scallion. Offer extra lime to squeeze over the chicken before eating.