Chicken Chop Recipe

Prepare marinade

In a blender or food processor combine allspice, cinnamon, nutmeg, brown sugar, thyme, scotch bonnet (or habanero), green onion, 4 garlic cloves, lime juice, soy sauce, 2 tbsp olive oil, salt and pepper. Blend to a coarse-smooth paste, scraping down sides as needed.

Marinate chicken

Pat chicken thighs dry. Rub the jerk marinade all over the thighs, under the skin where possible, and place in a covered container or zip-top bag. Refrigerate for at least 2 hours, ideally overnight for best flavor (up to 24 hours).

Cook chicken

Preheat oven to 400°F (200°C). In an ovenproof skillet or cast-iron pan, heat 1 tsp olive oil over medium-high heat until shimmering. Sear chicken thighs skin-side down 4–5 minutes until deeply golden; flip and sear the other side 2 minutes. Transfer skillet to preheated oven and roast 18–25 minutes until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes before serving.

Sauté aromatics

While chicken roasts, warm 1 tsp olive oil and 1 tbsp butter in a small saucepan over medium heat. Add the chopped shallot and 1 minced garlic clove and sauté 2–3 minutes until translucent but not browned.

Deglaze & simmer

Add white wine (if using) and simmer 1–2 minutes to reduce slightly. Add sun-dried tomatoes and chicken stock, bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly reduce.

Blend and finish

Transfer the reduced mixture to a blender or use an immersion blender. Add fresh basil leaves and blend until smooth. Return to saucepan, taste and season with salt, black pepper and red pepper flakes if desired. Warm through and whisk in remaining tablespoon of butter to finish the jus with a glossy texture. Keep warm until plating.

Boil potatoes

Place baby Yukon gold potatoes and 4 garlic cloves in a medium pot and cover with cold salted water by 1 inch. Bring to a boil, then simmer until potatoes are fork-tender, about 15–18 minutes depending on size.

Mash & season

Drain potatoes and garlic well and return to warm pot. Add butter, heavy cream and olive oil. Using a potato masher or fork, roughly smash the potatoes so they are creamy but still have texture. Stir in chopped chives, salt and black pepper. Adjust seasoning to taste and keep warm.

On each plate place a generous scoop of garlic smashed potatoes. Arrange 1–2 jerk chicken thighs beside the potatoes. Spoon 2–3 tablespoons of warm sun-dried tomato basil jus over the chicken and a little around the plate. Drizzle with 1 tsp extra virgin olive oil and garnish with fresh basil leaves and a wedge of lemon or lime for brightness.

Serve immediately while chicken is hot and juicy, potatoes are warm, and jus is glossy. Leftover jus can be refrigerated up to 3 days.