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Smkt Jerk Chicken Recipe

Name: Somewheres SMKT JERK CHICKEN Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 2 tbs olive oil; 2 tbs soy sauce; 2 tbs fresh lime juice; 1 tbs brown sugar; 4 stalks scallions (green onions), chopped; 2 tsp fresh thyme leaves; 4 cloves garlic cloves; 1 tbs fresh ginger, peeled and chopped; 1 tsp allspice (ground); 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tsp ground black pepper; 1 pepper scotch bonnet or habanero pepper (seeded for less heat); 1.5 tsp kosher salt; 2 cups jicama, peeled and julienned; 1 cup red cabbage, thinly sliced; 1 medium carrot, julienned or grated; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice; 1 tsp olive oil; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 2 medium roma tomatoes, seeds removed and diced; 0.25 cup white onion, finely diced; 0.25 cup fresh cilantro, chopped; 0.5 pepper jalapeño (or serrano), seeded and minced; 1 tbs lime juice; 0.5 tsp salt

Inspired by Somewhere

Time2h

Serves4

with jicama slaw and pico de gallo.

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Ingredients

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Jerk Chicken

8 pieces bone-in, skin-on chicken thighs

2 tbs olive oil

2 tbs Aged soy sauce

2 tbs Fresh lime juice

1 tbs Brown sugar

4 stalks Scallions (green onions), chopped

2 tsp fresh thyme leaves

4 cloves Garlic cloves

1 tbs fresh ginger, peeled and chopped

1 tsp allspice (ground)

1/4 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 tsp ground black pepper

1 pepper scotch bonnet or habanero pepper (seeded for less heat)

1 1/2 tsp kosher salt

Jicama Slaw

2 cups jicama, peeled and julienned

1 cup red cabbage, thinly sliced

1 medium carrot, julienned or grated

1/4 cup Fresh cilantro, chopped

2 tbs ReaLime juice

1 tsp olive oil

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Pico de Gallo

2 medium roma tomatoes, seeds removed and diced

1/4 cup white onion, finely diced

1/4 cup Fresh cilantro, chopped

1/2 pepper jalapeño (or serrano), seeded and minced

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For Serving

4 pieces fresh lime wedges

2 tbs chopped cilantro

4 servings cooked rice or flatbread (optional)

Method

Jerk Chicken

Make the Jerk Marinade

In a blender or food processor combine scallions, thyme, garlic, ginger, scotch bonnet (start with half if unsure), olive oil, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, black pepper and kosher salt. Blend until a coarse, thick paste forms (scrape down sides once).

Reserve 2 tablespoons of the marinade for finishing (optional). Place the chicken thighs in a large bowl or zip-top bag and pour the remaining marinade over the chicken, rubbing it under the skin where possible. Seal or cover and refrigerate for at least 2 hours and up to overnight for best flavor.

About 30 minutes before cooking, remove chicken from refrigerator to come closer to room temperature. Preheat oven to 375°F (190°C) if finishing in oven, or preheat grill to medium-high (about 400°F/200°C).

If grilling: oil the grates lightly. Place chicken skin-side down and cook 6–8 minutes until char develops; flip and cook another 8–12 minutes with lid closed until internal temperature reaches 165°F (74°C). Brush reserved marinade during the last few minutes if desired, taking care not to apply raw marinade earlier.

If using oven: sear thighs skin-side down in a hot ovenproof skillet (2 tbs oil) over medium-high heat for 4–5 minutes until browned, then transfer to preheated oven and roast 20–25 minutes until internal temp 165°F (74°C). Rest 5 minutes before serving.

Jicama Slaw

Combine jicama, red cabbage, carrot and chopped cilantro in a mixing bowl.

In a small jar or bowl whisk together lime juice, olive oil, honey, salt and black pepper until emulsified.

Pour dressing over the slaw, toss to coat evenly. Taste and adjust seasoning with additional salt or lime as needed. Chill briefly (10–15 minutes) or serve immediately for maximum crunch.

Pico de Gallo

Combine diced tomatoes, white onion, cilantro and minced jalapeño in a bowl.

Add lime juice, salt and black pepper; stir gently to combine. Let sit 10–15 minutes to marry flavors. Taste and adjust seasoning.

To Serve

Place a bed of jicama slaw on each plate. Top with a rested jerk chicken thigh. Spoon pico de gallo over the chicken or to the side. Garnish with chopped cilantro and lime wedges. Serve with rice or flatbread if desired.