Jerk Chicken Recipe

Prepare ingredients

Wash the scallions and pat dry. Peel the garlic cloves and ginger. Remove stems from scotch bonnet peppers; for less heat, remove seeds and membranes and wear gloves. Strip leaves from thyme sprigs if using whole sprigs.

Blend marinade

Place scallions, thyme leaves, garlic, ginger, scotch bonnet peppers, soy sauce, rum (if using), brown sugar, lime juice, olive oil, ground allspice, cinnamon, nutmeg, cloves, salt, and black pepper in a food processor or high-speed blender. Pulse until you have a coarse to slightly smooth paste. Scrape down the sides and process again briefly so the mixture is well combined. Taste carefully and adjust salt, sugar or lime to balance heat and acidity.

Prep chicken

Pat the chicken thighs dry with paper towels. Using a sharp knife, make 2–3 shallow slashes in the thickest part of each thigh to help the marinade penetrate.

Marinate

Place the chicken in a large bowl or resealable plastic bag. Pour about two-thirds of the prepared jerk marinade over the chicken, reserving the remainder for basting or finishing. Massage the marinade into the slashed areas and all over the meat so pieces are evenly coated. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours). If short on time, let it marinate for at least 1 hour at room temperature but no more than 2 hours.

Bring to room temperature

Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off; keep the reserved marinade refrigerated.

Grill or roast

Preheat a grill to medium-high (about 400°F / 200°C) or preheat oven to 425°F (220°C) with a rack set in the middle. If grilling, oil the grates lightly. Brush each piece of chicken with a little vegetable oil to prevent sticking. Place chicken skin-side down and cook with the lid closed for 6–8 minutes until the skin is browned and charred in spots. Flip and cook another 6–10 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If roasting, place chicken on a rimmed baking sheet and roast for 30–40 minutes, turning once halfway, until internal temperature reaches 165°F (74°C) and skin is browned. During the last 5–8 minutes of cooking, brush with reserved marinade and continue to cook to develop a sticky glaze (do not reuse raw marinade without boiling).

Optional oven broil for char

If you roasted and want more char, set oven to broil on high for 2–4 minutes, watching closely so the skin doesn’t burn. Remove when nicely charred and cooked through.

Transfer chicken to a platter and let rest for 5–8 minutes so juices redistribute. Spoon any pan juices into a small saucepan and bring to a simmer for 2 minutes to thicken, then spoon over the chicken or use the reserved marinade that was cooked. Garnish with chopped cilantro or parsley and serve with lime wedges for squeezing.

Serve suggestion: Pair with rice and peas, fried plantains, a crisp salad, or grilled vegetables.