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1/4 Jerk Chicken White Recipe

Name: Jerks of the Caribbeans 1/4 Jerk Chicken White Recipe
Cook time: 4 h
Total time: 4 h
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 4 pieces bone-in, skin-on chicken thighs; 1 cups prepared jerk marinade (homemade or store-bought); 2 tbs vegetable oil (for searing); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 4 stalks scallions (green onions), chopped; 2 tbs fresh thyme (leaves); 4 cloves garlic cloves; 1 tbs fresh ginger, peeled and chopped; 1 piece scotch bonnet or habanero pepper (seeded for less heat); 2 tbs brown sugar; 2 tbs soy sauce; 2 tbs lime juice; 1 tsp ground allspice; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 2 tbs vegetable oil; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups plain Greek yogurt or mayonnaise; 0.25 cups sour cream; 1 tbs lime juice; 1 tsp honey; 1 clove garlic, finely minced; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh cilantro or parsley, finely chopped (optional); 4 pieces lime wedges; 2 tbs fresh cilantro leaves

Inspired by Jerks of the Caribbean

Time4h

Serves2

Make 1/4 Jerk Chicken White 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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Marinated Jerk Chicken

4 pieces bone-in, skin-on chicken thighs

1 cups prepared jerk marinade (homemade or store-bought)

2 tbs vegetable oil (for searing)

1 tsp kosher salt

1 tsp freshly ground black pepper

Jerk Marinade (if making from scratch)

4 stalks Scallions (green onions), chopped

2 tbs fresh thyme (leaves)

4 cloves Garlic cloves

1 tbs fresh ginger, peeled and chopped

1 piece scotch bonnet or habanero pepper (seeded for less heat)

2 tbs Brown sugar

2 tbs Aged soy sauce

2 tbs ReaLime juice

1 tsp ground allspice

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

2 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1/2 tsp black pepper

White Sauce (cooling accompaniment)

1/2 cups plain Greek yogurt or mayonnaise

1/4 cups Sour cream

1 tbs ReaLime juice

1 tsp Honey

1 clove garlic, finely minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs fresh cilantro or parsley, finely chopped (optional)

Garnish & Serving

4 pieces Lime wedges

2 tbs Fresh cilantro leaves

Method

Jerk Marinade (if making from scratch)

Make the marinade

In a blender or food processor combine chopped scallions, thyme leaves, garlic, ginger, scotch bonnet (or habanero) pepper, brown sugar, soy sauce, lime juice, ground allspice, cinnamon, nutmeg, vegetable oil, 1 tsp salt and 1/2 tsp black pepper. Puree until mostly smooth, pausing to scrape down the sides so ingredients fully combine. Taste carefully and adjust heat or salt if needed.

Marinated Jerk Chicken

Prepare chicken

Pat the chicken thighs dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

Marinate

Place the chicken in a shallow dish or large zip-top bag. Pour 1 cup of the prepared jerk marinade over the chicken, ensuring each piece is well coated. Reserve any extra marinade for basting or discard. Refrigerate and marinate for at least 4 hours, preferably overnight for best flavor penetration.

Bring to room temperature

About 30 minutes before cooking, remove the chicken from the refrigerator to take the chill off so it cooks more evenly.

Sear and roast

Preheat oven to 400°F (200°C). Heat 2 tbs vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Place chicken skin-side down and sear without moving for 4–5 minutes until the skin is deeply browned. Flip the pieces and sear the other side 2 minutes. Transfer the skillet to the preheated oven and roast 18–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a grill: sear skin-side down over direct medium-high heat 4–5 minutes, then move to indirect heat and cook covered 18–25 minutes until internal temperature reaches 165°F.

Rest

Remove chicken from oven or grill and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute.

Finish

If desired, baste with a spoonful of reserved marinade during the last 2 minutes of cooking (only if marinade was not raw or has been boiled). Otherwise serve as-is.

White Sauce (cooling accompaniment)

Make the white sauce

In a small bowl, whisk together 1/2 cup Greek yogurt or mayonnaise, 1/4 cup sour cream, 1 tbs lime juice, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped cilantro (if using). Taste and adjust salt, lime or honey to balance acidity and heat. Chill at least 15 minutes so flavors meld.

Serve

Spoon the white sauce into a small serving bowl to accompany the jerk chicken. Provide lime wedges for squeezing and garnish chicken with fresh cilantro leaves.