Jerk Chicken
Time
- Prep: 20 min
- Cook: 25 min
- Total: 4 hr 55 min (4 hr inactive)
Servings: 6
Serving: 1 thigh or ½ breast (170 g / ~6 oz)
Ingredients
Chicken
- Boneless skinless chicken thighs: 1.35 kg (≈3 lb) — trim excess fat; pat dry
Jerk Marinade
- Scallions: ≈60 g (6) — roughly chopped
- Onion: ≈100 g (1 small) — roughly chopped
- Garlic: ≈18 g (6 cloves)
- Scotch bonnet: ~10 g (1) — or 2 for more heat; or habanero; seeded for less heat
- Fresh ginger: ≈12 g (1 Tbsp) — peeled, chopped
- Fresh thyme: ≈5 g (3 Tbsp) — leaves only; or 2 tsp dried
- Ground allspice: ≈6 g (3 tsp)
- Ground cinnamon: ≈2 g (1 tsp)
- Ground nutmeg: ≈1 g (½ tsp)
- Kosher salt: ≈12 g (2 tsp)
- Black pepper: ≈3 g (1 tsp)
- Light brown sugar: ≈25 g (2 Tbsp)
- Soy sauce: ≈30 g (2 Tbsp)
- Fresh lime juice: ≈30 g (2 Tbsp)
- Neutral oil: ≈28 g (2 Tbsp)
- Fish sauce: 1 tsp
- Molasses: 2 tsp
Instructions
1. Make the marinade
- In a blender/processor, combine:
- ≈60 g (6) scallions
- ≈100 g (1 small) onion
- ≈18 g (6 cloves) garlic
- ~10 g (1) Scotch bonnet or habanero
- ≈12 g (1 Tbsp) fresh ginger
- ≈5 g (3 Tbsp) fresh thyme
- ≈6 g (3 tsp) ground allspice
- ≈2 g (1 tsp) ground cinnamon
- ≈1 g (½ tsp) ground nutmeg
- ≈12 g (2 tsp) kosher salt
- ≈3 g (1 tsp) black pepper
- ≈25 g (2 Tbsp) light brown sugar
- ≈30 g (2 Tbsp) soy sauce
- ≈30 g (2 Tbsp) fresh lime juice
- ≈28 g (2 Tbsp) neutral oil
- 1 tsp fish sauce
- 2 tsp molasses
- Blend until smooth and fragrant, scraping down as needed.
2. Marinate the chicken
- Place 1.35 kg (≈3 lb) boneless skinless chicken thighs in a non‑reactive bowl.
- Pour marinade over and toss to coat thoroughly.
- Cover and refrigerate 4–24 hours (longer = deeper flavor).
3. Cook — choose one method
Oven (hands‑off)
- Heat oven to 425°F / 220°C.
- Set a wire rack on a rimmed sheet pan; lightly oil the rack.
- Remove excess marinade (let drip back in bowl).
- Arrange thighs on rack.
- Roast 20–25 min until the thickest piece reaches 170–175°F / 77–80°C.
- Optional: Broil 2–3 min to lightly char the edges. Rest 5 min; spoon pan juices over.
Grill (best flavor)
- Preheat grill to medium‑high; clean and oil grates well.
- Grill 5–6 min per side to 170–175°F / 77–80°C, with light char.
- Rest 5 min.
4. Serve
- Slice or serve whole.
- Spoon over any pan/grill juices.
- Great with rice & peas and sweet plantains.
Notes / Make-ahead / Variations
- Heat control: Use 1 chile (seeded) for mild‑medium; 2 with some seeds for hot.
- Cuts: Bone‑in thighs/drums work—add ~10–15 min cooking, aiming for the same final temp.
- Sweetness: Add 1–2 tsp extra brown sugar for a more pronounced caramelized edge.
- Smoke: A handful of pimento (allspice) wood or a small foil packet of wood chips on the grill adds traditional aroma.
- Make‑ahead: Cooked jerk chicken keeps 4 days refrigerated or 2–3 months frozen. Reheat covered at 325°F / 165°C with a splash of stock.
Storage & reheating
- Fridge: Airtight container up to 4 days.
- Freeze: Portion with a little pan juice to protect from drying.
- Reheat: Covered in a 325°F / 165°C oven until hot; or skillet over medium with a splash of water, then briefly high heat to re‑char edges.
Nutrition
| Nutrient | Full Recipe | Per Serving (1 thigh or ½ breast or 170 g / ~6 oz) |
|---|---|---|
| Calories | 3774 | 629 |
| Protein | 376.2 g | 62.7 g |
| Fat | 213.6 g | 35.6 g |
| Carbs | 70.8 g | 11.8 g |
| Fiber | 8.4 g | 1.4 g |
| Sugars | 42 g | 7 g |
| Sodium | 7914 mg | 1319 mg |