Jerk Chicken Recipe

Prepare ingredients

Wash and roughly chop scallions. Remove stems from thyme if needed. Peel garlic and ginger. If using scotch bonnet/habanero, halve and remove seeds for milder heat (use gloves).

Blend marinade

In a blender or food processor combine scallions, thyme, garlic, ginger, brown sugar, allspice, cinnamon, nutmeg, scotch bonnet pepper, soy sauce, lime juice, olive oil, apple cider vinegar, salt, and black pepper. Blend until a coarse-smooth paste forms, scraping down sides as needed (about 45–60 seconds). If mixture is too thick, add 1–2 tablespoons water to help blending.

Taste and adjust

Taste a small dab of marinade and adjust salt, lime or sugar to balance heat and acidity. Remember flavors should be bold as they will mellow slightly during cooking.

Pat chicken thighs dry with paper towels. Using a sharp knife, make 2–3 shallow slashes through skin into the flesh of each thigh to help the marinade penetrate.

Place chicken in a large bowl or resealable bag. Pour about 3/4 of the jerk marinade over the chicken, reserving roughly 1/4 for basting during cooking and serving. Massage the marinade into the slashes and all over the pieces so they are thoroughly coated.

Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor. If short on time, marinate at room temperature for 30–60 minutes, but flavor will be less intense.

Preheat and oil

If grilling: preheat grill to medium-high (about 400°F / 200°C). Clean and oil grates. If oven-roasting: preheat oven to 425°F (220°C) and line a baking sheet with foil; place a wire rack on the sheet and oil the rack lightly.

Remove chicken from fridge about 20 minutes before cooking to take off chill. Brush both sides lightly with vegetable oil to prevent sticking and help achieve crisp skin.

Cook the chicken: On the grill, place skin-side down and cook for 6–8 minutes until well charred in spots, flip and cook another 6–10 minutes with lid closed until internal temperature reaches 165°F (74°C). In the oven, roast skin-side up for 35–40 minutes, flipping once after 20 minutes if desired, until internal temperature reaches 165°F (74°C) and skin is browned and crisp.

During the last 8–10 minutes of cooking, baste the chicken once or twice with the reserved marinade to build a sticky glaze. If grilling, watch for flare-ups from the marinade's sugars and move pieces as needed.

When cooked, transfer chicken to a platter and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute.

Squeeze fresh lime wedges over the rested chicken and sprinkle with chopped cilantro or parsley if using.

Serve hot with sides such as rice and peas, fried plantains, steamed vegetables, or a simple salad. Offer extra reserved marinade (cooked to boiling for 2 minutes if serving as a sauce) on the side for those who want more heat.