Jamaican Recipe

Prepare and Marinate

Trim any excess fat from the chicken thighs and pat dry with paper towels. In a bowl, whisk together 2 tablespoons olive oil, Cajun seasoning, garlic powder, smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tablespoon lime juice. Add the chicken to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Preheat Grill

About 15 minutes before cooking, remove the chicken from the fridge to come closer to room temperature. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill the Chicken

Place the marinated chicken thighs on the hot grill. Cook for 4-5 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and exterior has good char. If using thinner pieces, reduce time accordingly. Transfer to a plate and let rest 5 minutes before slicing. Reserve any juices.

Make the Jerk Sauce

In a blender or small food processor, combine chopped scallions, thyme leaves, garlic cloves, chopped ginger, half a scotch bonnet (adjust or remove seeds for heat), brown sugar, soy sauce, dark rum (if using), allspice, cinnamon, nutmeg, 1 tablespoon lime juice, 2 teaspoons olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Blend until a smooth, slightly coarse sauce forms. Taste and adjust salt, sugar or heat as needed. If too thick, add 1-2 teaspoons water to reach a brushable consistency.

Reserve Sauce

Spoon out about 2 tablespoons of the sauce for finishing/serving. Keep remaining sauce to baste or serve on the side.

Optional Warm Glaze

If you prefer a warm glaze, warm remaining sauce gently in a small saucepan over low heat for 2-3 minutes (do not boil). This will mellow raw flavors before brushing on the cooked chicken.

Cook Vegetables

While the chicken rests, heat 1 tablespoon butter and 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sliced onion and peppers; toss to coat. Spread into an even layer and let cook undisturbed 2 minutes to develop color, then stir. Continue to cook 5-7 minutes, stirring occasionally, until vegetables are softened and edges are caramelized. Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Remove from heat.

Finish with Scallions

Stir in thinly sliced scallion greens (optional) off heat for a fresh onion flavor and color.

Slice the rested grilled chicken into strips. If using warm glaze, brush the warm jerk sauce over the sliced chicken; otherwise brush or drizzle the reserved 2 tablespoons of sauce over the chicken. Plate the chicken atop or alongside the sautéed onions and peppers. Garnish with lime wedges and additional scallion greens if desired. Serve immediately.