Jamaica · Main · Medium
Jerk Chicken
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Jerk Chicken, in 5 ideas
- Overnight is non-negotiable. The marinade needs hours to get past the surface. A quick 30 minute soak gives you spicy skin and bland meat.
- Bone-in stays juicy. Boneless dries out over the long cook. Thighs and drumsticks are built for this.
- Pimento wood is traditional, not required. Real jerk smokes over allspice wood. A handful of wood chips on the coals gets you close.
- Save some marinade. Before it touches raw chicken, set aside 2 tablespoons to brush on at the end as a finishing glaze.
- Leftovers make great sandwiches. Shredded jerk chicken on a toasted bun with slaw is a top tier next-day lunch.
What you need
Ingredients
- 3 lbs bone-in chicken thighs and drumsticks
- 2 Scotch bonnet peppers, stemmed (use gloves)
- 1 bunch scallions, roughly chopped
- 3 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tbsp brown sugar
- 2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup soy sauce
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 4 garlic cloves
- 1 tbsp grated fresh ginger
How to make it
Directions
- Make the marinade. Blend the Scotch bonnets, scallions, thyme, allspice, brown sugar, salt, cinnamon, nutmeg, soy sauce, oil, lime juice, garlic, and ginger into a thick paste. Wear gloves when handling the peppers.
- Score the chicken pieces with a few shallow slashes so the marinade penetrates. Coat every piece thoroughly, cover, and refrigerate overnight. Eight hours minimum, 24 is better.
- Take the chicken out 30 minutes before cooking so it loses its chill. Shake off the excess marinade but leave a good coating.
- Set up a grill for two-zone heat: hot coals on one side, empty on the other. If using a gas grill, light only half the burners.
- Sear the chicken over direct heat 3 to 4 minutes per side until charred in spots.
- Move to the cool side, cover, and cook 30 to 35 minutes, turning once, until the juices run clear and the internal temp hits 175F.
- Rest 10 minutes before serving. Serve with rice and peas and extra lime.
Control the heat with the peppers. Two Scotch bonnets is genuinely hot. Use one for medium, and always wear gloves. The oils burn skin and eyes.