Boneless Jerk Chicken Recipe
Make Boneless Jerk Chicken Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jerk Marinade
Cooking & Finishing
Method
Jerk Marinade
- 1
Prepare chicken
Trim excess fat from the chicken thighs. Pat them dry with paper towels. If thighs are very thick, pound lightly to an even thickness (about 1/2 inch) so they cook evenly.
- 2
Make marinade
In a blender or food processor, combine chopped scallions, yellow onion, garlic, ginger, thyme leaves, allspice, cinnamon, brown sugar, dark soy sauce, regular soy sauce, 3 tablespoons vegetable oil, lime juice, scotch bonnet pepper (start with half if sensitive to heat), salt, and black pepper. Blend until smooth or slightly chunky—about 30–60 seconds. Scrape down sides and blend again so mixture is well combined.
- 3
Marinate chicken
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the jerk marinade over the chicken, distributing it evenly so all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight (8–24 hours) for best flavor penetration. If short on time, marinate at least 45 minutes at room temperature.
Cooking & Finishing
- 4
Bring to room temperature
Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; this promotes even cooking.
- 5
Preheat
If using a grill: preheat to medium-high (about 400°F/200°C) and oil the grates. If using a heavy skillet or cast-iron pan: heat over medium-high heat and add 1 tablespoon vegetable oil to the pan until shimmering.
- 6
Cook the chicken
Remove excess marinade from chicken (shake off but do not wipe completely—some marinade should remain). Place chicken on the hot grill or in the skillet. Cook for 4–6 minutes per side, flipping once, until nicely charred at the edges and internal temperature reaches 165°F (74°C). Total cook time will be about 8–12 minutes depending on thickness. If flare-ups occur on the grill, move chicken to a cooler part and continue cooking until done.
- 7
Rest
Transfer cooked chicken to a plate and loosely tent with foil. Let rest 5 minutes to allow juices to redistribute.
- 8
Slice and serve
Slice the boneless jerk chicken across the grain into strips or serve whole. Garnish with chopped cilantro or parsley and serve with lime wedges for squeezing over the chicken.