Boneless Jerk Chicken Recipe

Prepare the marinade

Place scallions, thyme, garlic, ginger, scotch bonnet (use gloves if preferred), soy sauce, rum (if using), brown sugar, allspice, cinnamon, black pepper, salt, lime juice and oil into a blender or food processor.

Blend until you get a coarse-smooth paste. Scrape down the sides and pulse as needed; the marinade should be spreadable but still have some texture (about 30–45 seconds in a high-speed blender).

Marinate the chicken

Pat chicken thighs dry with paper towels. Place them in a nonreactive bowl or resealable plastic bag. Pour the marinade over the chicken, making sure each piece is well coated. Massage the marinade into the meat. Refrigerate at least 4 hours, preferably overnight for best flavor (up to 24 hours).

Remove the marinated chicken from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat your grill to medium-high (about 400°F / 200°C). If using an oven, preheat oven to 425°F (220°C) and place a rack over a rimmed baking sheet.

Grilling method

Oil the grill grates lightly. Place chicken thighs skin-side down over direct heat and grill for 5–7 minutes until the skin is nicely charred and releases easily. Flip and move to indirect heat if flames flare up. Continue grilling for another 6–10 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 12–18 minutes depending on thickness.

Pan-sear + oven method

Heat a large ovenproof skillet (cast iron recommended) over medium-high heat. Add 1 tablespoon oil. When shimmering, place chicken skin-side down and sear for 4–6 minutes until deeply browned. Flip and transfer the skillet to the preheated oven. Roast for 8–12 minutes until internal temperature reaches 165°F (74°C).

Broiler method (if no grill/oven preferred)

Arrange chicken on a broiler pan skin-side up about 6 inches from the broiler. Broil 5–7 minutes until charred in spots, then flip and broil the other side 4–6 minutes until cooked through (watch closely to avoid burning).

Once cooked, transfer chicken to a cutting board and let rest 5–7 minutes. Resting allows juices to redistribute and ensures moist meat.

Slice or serve the thighs whole. Spoon any pan juices over the chicken. Garnish with chopped cilantro or parsley and serve with lime wedges on the side.

Optional: Serve with rice and peas, fried plantains, or steamed vegetables. Offer hot sauce at the table for extra heat.