Prep Time: 20 minutes
Marinate Time: 4–24 hours
Cook Time: 45–60 minutes
Total Time: ~1 hour (plus marinating)
Servings: 4
Ingredients:
For the Marinade:
- 6–8 chicken thighs (bone-in, skin-on preferred)
- 6 green onions (scallions), chopped
- 1 small onion, chopped
- 4 cloves garlic
- 2 Scotch bonnet peppers (or habaneros for less heat)
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tbsp brown sugar
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- Optional: 1 tbsp apple cider vinegar or orange juice (for extra tang)
Instructions:
1️⃣ Make the Marinade:
In a blender or food processor, blend all marinade ingredients until smooth. Taste and adjust spice or salt if needed.
2️⃣ Marinate the Chicken:
Place chicken in a large bowl or zip-top bag. Pour marinade over and coat thoroughly. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Grill or Oven-Bake:
Grill Method (Recommended):
- Preheat grill to medium-high.
- Cook chicken skin-side down first, about 6–7 minutes per side, then move to indirect heat and cook until internal temp reaches 165°F (about 30–40 minutes total).
Oven Method:
- Preheat oven to 400°F (200°C).
- Place chicken on a wire rack over a baking sheet.
- Bake for 40–50 minutes, flipping once halfway through.
- For extra char, broil on high for 2–3 minutes at the end.
Serve:
- Serve hot with rice and peas, fried plantains, or Jamaican festival bread.
- Garnish with lime wedges and fresh thyme.
Chef’s Tips:
- Scotch bonnet = authenticity. Adjust number of peppers to control heat.
- For a smoky taste without a grill, add a few drops of liquid smoke or roast with smoked paprika.
- Don’t skip allspice — it’s the signature jerk flavor!
