This Chicken Is a Real Jerk
Turn up the heat with "This Chicken Is a Real Jerk," a bold and flavor-packed recipe that brings the vibrant taste of the Caribbean straight to your plate. Juicy bone-in, skin-on chicken thighs are marinated in an irresistible blend of zesty scallions, fiery Scotch bonnet peppers, warm spices like allspice and cinnamon, and a touch of sweetness from brown sugar. Whether grilled or baked, this dish delivers a perfect balance of smoky, spicy, and savory flavors, finished with a tantalizing charred crispness. Ready in just 20 minutes of prep and ideal for family meals or backyard gatherings, this jerk chicken pairs beautifully with classic sides like coconut rice, plantains, or grilled veggies. Perfect for lovers of spicy food and island-inspired cuisine, this recipe is as unforgettable as its name.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 6 pieces scallions (green onions), chopped
- 4 pieces garlic cloves, peeled
- 1 inch fresh ginger, peeled and chopped
- 2 pieces Scotch bonnet peppers (or habaneros for less heat)
- 0.25 cups soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 teaspoon allspice, ground
- 1 teaspoon thyme, dried
- 0.5 teaspoons cinnamon, ground
- 0.5 teaspoons nutmeg, ground
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a blender or food processor, combine scallions, garlic, ginger, Scotch bonnet peppers, soy sauce, lime juice, brown sugar, allspice, thyme, cinnamon, nutmeg, vegetable oil, salt, and black pepper. Blend into a smooth marinade.
Place the chicken thighs in a large, resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Preheat your grill or oven to 375°F (190°C). If grilling, prepare for indirect heat cooking. If baking, line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Remove the chicken from the marinade and let excess marinade drip off. Reserve the marinade for basting if desired.
Grill the chicken over indirect heat or bake in the oven. Cook for 30-35 minutes, turning occasionally and basting with the reserved marinade, if using.
For a slightly charred finish, move the chicken directly over the heat source or broil for the last 5 minutes of cooking. Cook until the skin is crispy and the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill or oven and let it rest for 5 minutes before serving.
Serve hot with your choice of sides, such as rice and peas, plantains, or grilled vegetables.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 7.8 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
