Jerk Chicken (side) Recipe

Prep and dry

Pat the 6 chicken thighs dry with paper towels. Make 2–3 shallow diagonal slashes through the skin and slightly into the meat to help the marinade penetrate.

Rub the chicken with 2 tablespoons lime juice, 1.5 tsp sea salt, and 1 tsp freshly ground black pepper. Place in a shallow dish or zip-top bag and set aside while you make the marinade (or refrigerate if preparing ahead).

Make the marinade

In a blender or food processor combine 4 chopped scallions, 2 tbsp fresh thyme leaves (or 1 tsp dried), 4 garlic cloves, 1 tbsp chopped fresh ginger, 1 tsp ground allspice, 1/2 tsp ground nutmeg, 1/4 tsp ground cinnamon, 1 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp vegetable oil, 1/2 scotch bonnet (seeded if you prefer less heat), and 1 tsp lime zest. Blend to a coarse paste. If too thick, add 1–2 tbsp water or more soy sauce to loosen.

Taste cautiously (use caution with hot peppers) and adjust seasoning: a little more salt or sugar as needed. The paste should be bold, aromatic, and slightly oily.

Spoon roughly two-thirds of the marinade over the prepared chicken, rubbing it into the slashes and under the skin where possible. Reserve about one-third of the marinade for basting during cooking or for serving. Cover and marinate in the refrigerator for at least 2 hours, ideally 6–12 hours or up to 24 hours for best flavor.

Bring to room temperature

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to return closer to room temperature. Preheat your grill to medium-high (about 375–425°F / 190–220°C). If using an oven, preheat to 425°F (220°C) and prepare a rimmed baking sheet with a wire rack.

If grilling: oil the grates lightly. Place the thighs skin-side down over direct heat to sear for 4–6 minutes until browned and slightly charred. Turn and move to indirect heat; continue cooking with the lid closed, basting every 6–8 minutes with the reserved marinade, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 15–25 more minutes depending on heat and thigh size.

If oven-roasting: arrange thighs skin-side up on the prepared rack. Roast for 20 minutes, then baste with reserved marinade. Continue roasting until internal temperature reaches 165°F (74°C) and skin is caramelized, about 10–20 additional minutes. For more char, finish under the broiler for 1–3 minutes watching closely.

During the final 5 minutes of cooking, brush with 1 tbsp melted butter (or additional oil) to give a glossy finish and richer flavor.

Transfer the cooked chicken to a cutting board and loosely tent with foil. Let rest 5–7 minutes to allow juices to redistribute.

Garnish with fresh thyme sprigs if desired. Serve hot as a side portion (or on a platter if offering family-style). Offer extra reserved marinade warmed (not raw) or a simple lime wedge alongside.