Jerk Chicken

Name: Jerk Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: Boneless, skinless chicken thighs: 1.35 kg (≈3 lb) — trim excess fat; pat dry; Scallions: ≈60 g (6) — roughly chopped; Small onion: ≈100 g (1) — roughly chopped; Garlic: ≈18 g (6 cloves); Scotch bonnet or habanero: ≈10–15 g (1–2) — seeded for less heat; Fresh ginger: ≈12 g (1 Tbsp) — peeled, chopped; Fresh thyme leaves: ≈5 g (3 Tbsp) — or 2 tsp dried; Ground allspice: ≈6 g (3 tsp); Ground cinnamon: ≈2 g (1 tsp); Ground nutmeg: ≈1 g (1/2 tsp); Kosher salt: ≈12 g (2 tsp); Black pepper: ≈3 g (1 tsp); Brown sugar: ≈25 g (2 Tbsp); Soy sauce: ≈30 g (2 Tbsp); Lime juice: ≈30 g (2 Tbsp); Neutral oil: ≈28 g (2 Tbsp); Fish sauce: 1 tsp; Molasses: 2 tsp

Yield

Servings: 6
Serving size: 1/6 recipe (~170 g cooked chicken)
Total yield: 6 servings

Time

Prep: 20 min
Cook: 25 min
Total: 45 min

Active: 30 min
Inactive: 4 hr

Ingredients

Chicken

Boneless, skinless chicken thighs: 1.35 kg (≈3 lb) — trim excess fat; pat dry

Jerk Marinade

Scallions: ≈60 g (6) — roughly chopped
Small onion: ≈100 g (1) — roughly chopped
Garlic: ≈18 g (6 cloves)
Scotch bonnet or habanero: ≈10–15 g (1–2) — seeded for less heat
Fresh ginger: ≈12 g (1 Tbsp) — peeled, chopped
Fresh thyme leaves: ≈5 g (3 Tbsp) — or 2 tsp dried
Ground allspice: ≈6 g (3 tsp)
Ground cinnamon: ≈2 g (1 tsp)
Ground nutmeg: ≈1 g (1/2 tsp)
Kosher salt: ≈12 g (2 tsp)
Black pepper: ≈3 g (1 tsp)
Brown sugar: ≈25 g (2 Tbsp)
Soy sauce: ≈30 g (2 Tbsp)
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 all marinade ingredients. Blend until smooth and fragrant, scraping down as needed.

2. Marinate the chicken

Place chicken 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 (1/6 recipe (~170 g cooked chicken))
Calories	2580	430
Protein	252 g	42 g
Fat	132 g	22 g
Carbs	36 g	6 g
Fiber	2.4 g	0.4 g
Sugars	30 g	5 g
Sodium	3900 mg	650 mg