Jerk Chicken Thighs Recipe

Prepare chicken

Trim excess fat from 6 boneless skin-on chicken thighs. Lightly score the skin side 2–3 times with a sharp knife to help the marinade penetrate.

Make jerk marinade

In a blender or food processor, combine 4 scallions (trimmed and roughly chopped), 2 tablespoons fresh thyme leaves (or 1 tablespoon dried), 4 garlic cloves, 1 tablespoon fresh ginger (peeled and chopped), 2 tsp ground allspice, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tbsp packed brown sugar, 2 tbsp soy sauce, 3 tbsp vegetable oil, 2 tbsp fresh lime juice, 1 whole scotch bonnet or habanero pepper (stem removed — halve and seed if you prefer less heat), 1.5 tsp kosher salt, and 1 tsp black pepper. Purée until smooth. Scrape down sides and blend again until well combined. The marinade should be thick but spreadable; add 1–2 tsp water if too thick.

Marinate chicken

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the jerk marinade over the chicken, massaging it into the scored skin and under the skin where possible. Seal or cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Bring to room temperature

Remove the marinated chicken from the refrigerator 30 minutes before cooking to take the chill off. Preheat grill or oven as described below.

Grill method (recommended for takeout char)

Preheat a charcoal or gas grill to medium-high (about 400–450°F / 200–230°C). Oil the grates lightly with 1 tablespoon vegetable oil. Place chicken skin-side down on the hot grill and sear for 4–6 minutes until well-browned and slightly charred. Flip and continue grilling over indirect heat with the lid closed for another 8–12 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If flare-ups occur, move chicken to a cooler part of the grill and close lid. Total cook time will be ~12–18 minutes depending on thickness.

Oven method

Preheat oven to 425°F (220°C). Place a wire rack on a sheet pan and arrange chicken skin-side up. Roast for 20–30 minutes until skin is deeply browned and internal temperature reaches 165°F (74°C). For a crisper skin, broil on high for 2–3 minutes at the end, watching closely to avoid burning.

Pan-sear + oven finish (if no grill)

Heat a heavy ovenproof skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place chicken skin-side down and sear without moving 4–6 minutes until deeply browned. Flip and transfer skillet to a preheated 400°F (200°C) oven for 10–15 minutes until internal temperature reaches 165°F (74°C).

Rest

Transfer cooked chicken to a cutting board and loosely tent with foil. Rest for 5–8 minutes to redistribute juices.

Finish & serve

Squeeze lime wedges over the thighs and garnish with chopped cilantro or parsley if using. Serve hot with rice and peas, fried plantains, or a simple slaw for a takeout-style meal.