Entrée: Jamaica – Caribbean Jerk Chicken

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 12 hrs

Total 12 hrs 40 min

Ingredients

3 to 4 lb (1.4 to 1.8 kg) bone-in, skin-on chicken pieces (thighs, drumsticks, or quarters)
6 scallions, chopped
1 small onion, roughly chopped
6 garlic cloves
2 tbsp (30 ml) grated fresh ginger
2 tbsp (30 ml) fresh thyme leaves (or 2 tsp dried)
1 to 2 Scotch bonnet or habanero chiles, stemmed (seeded for less heat)
2 tbsp (25 g) brown sugar
2 tsp ground allspice
1 tsp ground cinnamon
1 / 2 tsp ground nutmeg
1 / 4 tsp ground cloves
2 tsp kosher salt, plus more to taste
2 tsp freshly ground black pepper
1 / 4 cup (60 ml) soy sauce
1 / 4 cup (60 ml) fresh lime juice
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) orange juice (optional)
2 tbsp (30 ml) neutral oil (canola or vegetable)
1 tbsp (20 g) molasses (optional)
Lime wedges, for serving

Instructions

Make the jerk marinade: In a blender or food processor, combine scallions, onion, garlic, ginger, thyme, chiles, brown sugar, allspice, cinnamon, nutmeg, cloves, salt, pepper, soy sauce, lime juice, vinegar, orange juice (if using), oil, and molasses (if using). Blend to a thick, pourable paste. Taste and adjust salt, sweetness, and heat.
Marinate the chicken: Pat the chicken dry. Reserve 1/4 cup of the marinade in a separate container for basting. Toss the chicken with the remaining marinade until thoroughly coated. Cover and refrigerate 4 to 24 hours (12 hours ideal).
Prepare for cooking: Remove the chicken from the refrigerator 30 minutes before cooking. Shake or wipe off any heavy excess marinade to prevent scorching. Discard any marinade that touched raw chicken.
Grill (preferred): Preheat a grill to medium-high and set up two zones (direct and indirect heat). Oil the grates. Sear the chicken skin side down over direct heat for 3 to 4 minutes per side until well browned. Move to indirect heat, cover, and cook 20 to 30 minutes, turning and basting occasionally with the reserved marinade, until the thickest part reaches 165°F/74°C. For extra smoke, add pimento/allspice wood or wood chips to the coals or smoker box.
Oven method: Preheat the oven to 425°F/220°C. Set a rack over a foil-lined sheet pan. Arrange the chicken skin side up and roast 35 to 45 minutes until it reaches 165°F/74°C and the skin is browned. For a charred finish, broil 2 to 3 minutes at the end, watching closely.
Rest and serve: Let the chicken rest 5 to 10 minutes. Serve with lime wedges and sides like rice and peas, festival, or fried plantains.