Jerk Chicken Recipe

Make the jerk marinade

In a blender or food processor combine vegetable oil, soy sauce, lime juice, brown sugar, thyme, green onions, garlic, ginger, scotch bonnet (stem removed, seeded if desired for less heat), allspice, cinnamon, nutmeg, salt and black pepper. Blend until a smooth paste forms (about 45–60 seconds). Reserve about 1 teaspoon of the marinade for the aioli and set aside.

Marinate the chicken

Place the chicken thighs in a large zip-top bag or bowl. Pour the jerk marinade over the chicken, massaging to coat evenly so the paste gets under the skin where possible. Refrigerate at least 2 hours, preferably overnight (8–12 hours) for best flavor.

Cook the chicken

Preheat oven to 375°F (190°C). Heat a large oven-safe skillet or grill pan over medium-high heat. Add 1 tablespoon vegetable oil and sear the chicken thighs skin-side down until golden brown, 4–5 minutes. Flip and sear the other side 2 minutes. Transfer the skillet to the oven and roast until internal temperature reaches 165°F (74°C), about 20–25 minutes depending on thickness. Alternatively grill over medium heat, turning occasionally, until cooked through.

Rest

Remove chicken from oven or grill and let rest 5–7 minutes before slicing or serving to retain juices.

In a small bowl combine mayonnaise, reserved teaspoon of jerk marinade (or prepared jerk paste), lime juice, minced scotch bonnet (use less if desired), minced garlic, salt and pepper. Whisk until smooth. Taste and adjust heat or acidity with more lime or a pinch of sugar if needed. Refrigerate until ready to serve.

Peel the ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat a heavy skillet over medium heat and add enough vegetable oil to coat the bottom (about 2–3 tablespoons). When oil shimmers, add plantain slices in a single layer (work in batches if necessary). Fry until golden brown on the first side, 2–3 minutes, then flip and cook another 2 minutes. Sprinkle with a little salt. Transfer to a paper towel-lined plate to drain.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine vinegar, water, sugar, salt and peppercorns. Bring just to a simmer to dissolve sugar and salt, then remove from heat. Pour the hot brine over the onions, pressing to submerge. Let cool to room temperature, then refrigerate at least 30 minutes. Will keep refrigerated up to 2 weeks.

To serve, place a chicken thigh on each plate (or slice and fan several thighs). Add 2–3 fried plantain slices alongside. Spoon 1–2 tablespoons jerk aioli over the chicken or serve on the side for dipping. Scatter pickled red onions over the chicken and plantains, then sprinkle shredded Monterey Jack cheese over the hot chicken so it melts slightly. Garnish with chopped cilantro and a lime wedge. Serve immediately.