4 Piece Jerk Chicken Recipe

Name: Grace Caribbean Grills 4 Piece Jerk Chicken Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 pieces boneless skin-on chicken thighs; 4 stalks scallions (green onions), roughly chopped; 1 piece yellow onion, roughly chopped; 4 cloves garlic cloves; 2 tbs fresh thyme leaves; 1 piece scotch bonnet or habanero pepper, seeded for less heat (use 1/2 - 1 whole depending on heat tolerance); 1 tsp allspice (ground); 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tbs brown sugar (packed); 2 tbs soy sauce; 2 tbs olive oil; 2 tbs lime juice (fresh); 1 tbs apple cider vinegar; 1 tsp salt; 1 tsp black pepper; 1 tbs vegetable oil (for grilling/pan); 4 wedges lime wedges (for serving); 2 tbs fresh cilantro or parsley (optional, chopped)

Inspired by Grace Caribbean Grill

Time4h

Serves4

Make 4 Piece Jerk Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jerk Marinade

4 pieces boneless skin-on chicken thighs

4 stalks scallions (green onions), roughly chopped

1 piece yellow onion, roughly chopped

4 cloves Garlic cloves

2 tbs fresh thyme leaves

1 piece scotch bonnet or habanero pepper, seeded for less heat (use 1/2 - 1 whole depending on heat tolerance)

1 tsp allspice (ground)

1 tsp Ground cinnamon

1 tsp ground nutmeg

1 tbs brown sugar (packed)

2 tbs Aged soy sauce

2 tbs olive oil

2 tbs lime juice (fresh)

1 tbs Apple cider vinegar

1 tsp Celtic sea salt

1 tsp black pepper

Finish & Serving

1 tbs vegetable oil (for grilling/pan)

4 wedges Lime wedges (for serving)

2 tbs fresh cilantro or parsley (optional, chopped)

Method

Jerk Marinade

Prepare chicken

Pat the 4 chicken thighs dry with paper towels. If very thick, butterfly or gently pound to an even thickness (about 1/2 inch) so they cook evenly.

Make marinade

In a blender or food processor, combine 4 chopped scallions, 1 chopped yellow onion, 4 garlic cloves, 2 tablespoons fresh thyme leaves, 1 scotch bonnet (seeded if you want less heat), 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 tablespoon packed brown sugar, 2 tablespoons soy sauce, 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and 1 teaspoon black pepper. Puree until smooth, scraping down sides as needed to create a thick, slightly coarse paste. Taste carefully and adjust heat or salt as desired.

Marinate chicken

Place the chicken thighs in a large zip-top bag or a nonreactive container. Pour the jerk marinade over the chicken, massaging the paste to coat each piece thoroughly so some marinade gets under the skin where possible. Seal or cover and refrigerate for at least 4 hours, preferably overnight for best flavor (minimum 1 hour if pressed for time).

Cook & Finish

Bring to room temperature

Remove the chicken from the refrigerator 20–30 minutes before cooking to take the chill off; keep it covered.

Preheat and oil

Preheat a grill to medium-high (about 400°F / 200°C) or heat a large heavy skillet or cast-iron pan over medium-high heat. Lightly oil the grill grates or add 1 tablespoon vegetable oil to the pan and let it heat until shimmering.

Cook chicken

Shake off excess marinade (leave a thin coating) and place chicken skin-side down on the grill or in the pan. Grill or sear for 5–7 minutes without moving to develop a char and crisp the skin. Flip and cook another 5–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a pan, reduce heat to medium after flipping to prevent burning; if grilling, move to indirect heat if the exterior is charring too quickly. Total cooking time will be about 10–16 minutes depending on thickness.

Rest

Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.

Serve

Serve each chicken piece whole or sliced, garnished with chopped cilantro or parsley if using, and lime wedges on the side for squeezing. Recommended accompaniments: rice and peas, fried plantains, or a simple salad.