Jerk Chicken Recipe

Make the marinade

In a blender or food processor combine scallions, thyme leaves, garlic, ginger, scotch bonnet (seeded if you prefer less heat), ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, 2 tbsp lime juice, 3 tbsp vegetable oil, 1 tsp salt and 1/2 tsp black pepper. Process until a coarse, saucy paste forms. Scrape down sides and blend again to incorporate.

Marinate

Place the chicken thighs in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, rubbing it under the skin where possible and coating all pieces. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Cook the chicken

Preheat oven to 400°F (200°C) if finishing in the oven. Preheat a grill or heavy skillet over medium-high heat. Remove excess marinade from chicken (reserve marinade). Brush chicken lightly with 1 tbsp olive oil. Grill or sear skin-side down for 4-6 minutes until nicely charred; flip and sear the other side 3-4 minutes. If some pieces are not fully cooked through, transfer to a baking sheet and finish in the oven for 12-18 minutes until internal temperature reaches 165°F (74°C). If using the reserved marinade, bring it to a simmer in a small saucepan for 3 minutes to cook through and brush lightly on chicken during the last minutes of cooking.

Rest

Remove chicken and let rest for 5-7 minutes before slicing or serving to retain juices.

In a mixing bowl combine the julienned jicama, sliced red cabbage, julienned carrot, thinly sliced red onion and chopped cilantro.

In a small bowl whisk together 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp neutral oil, 1/2 tsp salt and 1/4 tsp black pepper until well combined.

Pour the dressing over the slaw mix and toss to coat evenly. Taste and adjust seasoning with more lime or salt as needed. Let sit at least 10 minutes to meld flavors or refrigerate up to 2 hours.

In a blender or using a mini-chopper combine 1/2 cup sour cream, 1/4 cup Greek yogurt, 1/4 cup packed cilantro, 1 tsp lime zest, 1 tbsp lime juice, 1/2 tsp honey and 1/4 tsp salt. Blend until smooth. If too thick, add up to 1 tbsp water to reach desired drizzling consistency.

Taste and adjust lime, salt or sweetness. Transfer to a squeeze bottle or small bowl for serving.

Place a chicken thigh on each serving plate (or slice thighs and fan out). Spoon a generous portion (about 1/3 cup) of jicama slaw on top of each piece or to the side.

Drizzle about 1 to 2 tablespoons of cilantro lime crema over the slaw and chicken. Garnish with fresh cilantro leaves and lime wedges.

Serve immediately while chicken is warm. Leftover crema and slaw keep refrigerated for 2–3 days; chicken keeps 3–4 days refrigerated.