Jamaican Jerk Chicken Thighs

by SpiceRouteCooks
Prep: 20m
Cook: 35m
poultry
Jamaican Jerk Chicken Thighs - Image

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Ingredients
Servings:8
1scotch bonnet pepper
6garlic cloves
4tbspreduced-sodium soy sauce
4tbspbrown sugar
4tsppaprika
4tspground ginger
4tspground allspice
3tspsalt
2tsponion powder
1tspblack pepper
1tspdried thyme
1/2tspground cinnamon
1/2tspground nutmeg
1/2tspcayenne pepper
3lbbone-in chicken thighs
Nutrition Facts

Per serving

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Instructions
  1. 1

    Build the jerk marinade

    Seed and rib the scotch bonnet (wear gloves — this pepper means business), then mince it finely along with the garlic. In a large glass bowl, combine the scotch bonnet, garlic, soy sauce, brown sugar, paprika, ginger, allspice, salt, onion powder, black pepper, thyme, cinnamon, nutmeg and cayenne.

  1. 2

    Marinate the chicken

    Cut a few shallow slashes in the skin of each chicken thigh so the marinade can work its way in — this is how it's done in Jamaica. Add the chicken to the bowl and toss to coat every piece. Cover and refrigerate at least 1 hour, or overnight for the deepest flavor.

  2. 3

    Grill over indirect heat

    Preheat the grill to medium. Grill the chicken, covered, over indirect medium heat for 30-40 minutes, until a thermometer reads 170-175°F. For a little extra char, finish the thighs over direct heat for 2-3 minutes before pulling them off.

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Jamaican Jerk Chicken Thighs

Created by: SpiceRouteCooks

Prep Time: 20m
Cook Time: 35m
Servings: 8

Ingredients

  • 1 scotch bonnet pepper
  • 6 garlic cloves
  • 4 tbsp reduced-sodium soy sauce
  • 4 tbsp brown sugar
  • 4 tsp paprika
  • 4 tsp ground ginger
  • 4 tsp ground allspice
  • 3 tsp salt
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cayenne pepper
  • 3 lb bone-in chicken thighs

Instructions

  1. Build the jerk marinadeSeed and rib the scotch bonnet (wear gloves — this pepper means business), then mince it finely along with the garlic. In a large glass bowl, combine the scotch bonnet, garlic, soy sauce, brown sugar, paprika, ginger, allspice, salt, onion powder, black pepper, thyme, cinnamon, nutmeg and cayenne.
  2. Marinate the chickenCut a few shallow slashes in the skin of each chicken thigh so the marinade can work its way in — this is how it's done in Jamaica. Add the chicken to the bowl and toss to coat every piece. Cover and refrigerate at least 1 hour, or overnight for the deepest flavor.
  3. Grill over indirect heatPreheat the grill to medium. Grill the chicken, covered, over indirect medium heat for 30-40 minutes, until a thermometer reads 170-175°F. For a little extra char, finish the thighs over direct heat for 2-3 minutes before pulling them off.

Notes & Tips

Jerk is Jamaica's signature technique — the two non-negotiables are allspice (called pimento on the island) and scotch bonnet pepper. Everything else in the marinade is up for debate, but skip those two and it isn't jerk. Can't find a scotch bonnet? A habanero is its closest cousin and swaps in one-for-one — you lose a little of the scotch bonnet's fruity sweetness but keep all the fire. Serve it with rice and peas and you've got the full experience. No grill? Bake at 375°F for 40-45 minutes and it's still fantastic.