Jerk Chicken

Name: Jerk Chicken
Prep time: 4 h 30 min
Cook time: 50 min
Total time: 5 h 20 min
Yield: 4
Cuisine: Jamaica
Ingredients: 1000 g Chicken Thigh (bone-in, skin-on pieces); 80 g Scallion (chopped); 100 g Onion (roughly chopped); 20 g Garlic (minced); 20 g Fresh Ginger (grated); 2 pcs Scotch Bonnet Chili (finely chopped); 6 g Fresh Thyme (leaves picked); 6 g Allspice (ground); 25 g Brown Sugar; 1 g Cinnamon Powder; 1 g Nutmeg (freshly grated); 60 ml Soy Sauce; 30 ml Lime Juice; 10 g Salt; 4 g Black Pepper; 15 ml Vegetable Oil

Chicken marinated in a bold jerk seasoning of scallion, thyme, allspice, ginger, and Scotch bonnet, then roasted until smoky and deeply browned. It is spicy, savory, and slightly sweet with the characteristic warmth of Jamaican jerk.

Prep

4h 30m

Cook

50m

Serves

Estimated

Nutrition

Per serving

627kcal

Calories

68g

Protein

31g

Fat

17g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Marinade

1kg
Chicken Thigh (bone-in, skin-on pieces)
80g
Scallion (chopped)
100g
Onion (roughly chopped)
20g
Garlic (minced)
20g
Fresh Ginger (grated)
2pcs
Scotch Bonnet Chili (finely chopped)
6g
Fresh Thyme (leaves picked)
6g
Allspice (ground)
25g
Brown Sugar
1g
Cinnamon Powder
1g
Nutmeg (freshly grated)
60ml
Soy Sauce
30ml
Lime Juice
10g
Salt
4g
Black Pepper
15ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Blend the scallion, onion, garlic, fresh ginger, Scotch bonnet chilies, fresh thyme, allspice, cinnamon powder, nutmeg, brown sugar, soy sauce, lime juice, vegetable oil, salt, and black pepper into a coarse jerk marinade.
02
Coat the chicken thigh evenly with the marinade, cover, and refrigerate for at least 4 hours.
03
Preheat the oven to 200°C (400°F). Arrange the chicken on a rack over a lined tray, leaving space between the pieces.
04
Roast, turning once, until deeply browned and the thickest part of each piece reaches 74°C (165°F). Rest for 5 minutes before serving.

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