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Jerk Chicken Recipe

Name: Jerks of the Caribbeans Jerk Chicken Recipe
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 3 servings
Cuisine: Caribbean
Ingredients: 6 pieces bone-in, skin-on chicken thighs; 4 stalks green onions (scallions); 4 sprigs fresh thyme; 6 cloves garlic; 1 tbsp ginger; 1 piece scotch bonnet or habanero pepper; 2 tbsp brown sugar; 2 tbsp soy sauce; 2 tbsp olive oil; 2 tbsp white vinegar; 1 tsp allspice (ground); 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.25 tsp ground cloves; 1.5 tsp salt; 1 tsp black pepper; 1 piece lime; 1 cup long-grain white rice; 1 cup unsweetened coconut milk; 0.75 cup water; 0 tsp salt; 0.5 tsp salt; 1 stalk scallions (optional, sliced); 2 cups green cabbage, shredded; 0.5 cup carrot, grated; 0.25 cup red bell pepper, thinly sliced; 3 tbsp mayonnaise; 1 tbsp lime juice; 1 tsp apple cider vinegar; 1 tsp honey

Inspired by Jerks of the Caribbean

Time2h 45m

Serves3

Served with 2 sides.

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Ingredients

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Jerk Chicken

6 pieces bone-in, skin-on chicken thighs

4 stalks green onions (scallions)

4 sprigs fresh thyme

6 cloves Garlic

1 tbsp ginger

1 piece scotch bonnet or habanero pepper

2 tbsp Brown sugar

2 tbsp Aged soy sauce

2 tbsp olive oil

2 tbsp white vinegar

1 tsp allspice (ground)

1 tsp Ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1 piece lime

Side 1 — Coconut Rice (serves 2)

1 cup Long-grain white rice

1 cup unsweetened coconut milk

3/4 cup water

0 tsp Celtic sea salt

1/2 tsp Celtic sea salt

1 stalk scallions (optional, sliced)

Side 2 — Caribbean Coleslaw (serves 2)

2 cups green cabbage, shredded

1/2 cup Carrot, grated

1/4 cup red bell pepper, thinly sliced

3 tbsp Mayonnaise

1 tbsp ReaLime juice

1 tsp Apple cider vinegar

1 tsp Honey

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Jerk Chicken

Prepare the marinade

In a blender or food processor add green onions (including some green tops), fresh thyme leaves (strip from stems), peeled garlic cloves, grated ginger, scotch bonnet (stem removed; use half if you want less heat, reserve remainder), brown sugar, soy sauce, olive oil, white vinegar, ground allspice, cinnamon, nutmeg, cloves, 1 tsp salt, and black pepper. Squeeze in juice from half the lime. Blend until a coarse paste forms. Scrape down sides and blend again so flavors are fully combined.

Taste (carefully) and adjust seasoning: add remaining salt or a touch more brown sugar or soy if needed. If marinade is too thick, thin with 1-2 tablespoons of water or additional vinegar.

Marinate the chicken

Place chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, using your hands or a spoon to rub it under the skin and over all surfaces. Reserve about 2 tablespoons of the marinade for basting. Seal or cover and refrigerate for at least 4 hours, ideally overnight for best flavor penetration.

Cook the chicken

Preheat grill to medium-high (about 400°F / 200°C) or preheat oven to 425°F (220°C) if baking. Remove chicken from refrigerator 20 minutes before cooking to take the chill off. If grilling: oil grates lightly and place thighs skin-side down; cook 6-8 minutes per side, turning once or twice, basting with reserved marinade during the last 5 minutes. Use indirect heat if pieces are charring too quickly. If baking: place chicken on a rimmed sheet lined with foil and a rack; roast 35-40 minutes until an internal temperature of 165°F (74°C) is reached and skin is caramelized; broil 2-3 minutes at the end to crisp skin if desired.

Rest and finish: Transfer chicken to a cutting board and let rest 5-8 minutes. Squeeze remaining lime half over the chicken before serving. Taste a piece for final seasoning and sprinkle with additional salt or fresh thyme leaves if desired.

Side 1 — Coconut Rice (serves 2)

Rinse the rice under cold water until water runs clear to remove excess starch; drain well.

Combine rinsed rice, coconut milk, and water in a small saucepan. Add 1/2 tsp salt. Bring to a gentle boil over medium heat, stirring once to prevent sticking.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and stir in sliced scallion if using. Keep covered until serving.

Side 2 — Caribbean Coleslaw (serves 2)

In a medium bowl combine shredded cabbage, grated carrot, and sliced red bell pepper.

In a small bowl whisk together mayonnaise, lime juice, apple cider vinegar, honey, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.

Pour dressing over the vegetables and toss thoroughly to coat. Taste and adjust seasoning with extra salt or lime if needed. Refrigerate for at least 15 minutes to allow flavors to meld, then serve chilled alongside the jerk chicken and coconut rice.