Jamaican Jerk Chicken

Name: Jamaican Jerk Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Jamaica
Ingredients: 8 bone-in, skin-on chicken thighs (about 1.2 kg); 4 spring onions, roughly chopped; 1 to 2 scotch bonnet peppers, seeds removed; 4 garlic cloves; 2 cm piece of fresh ginger, peeled; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tbsp ground allspice; 1/2 tsp ground cinnamon; 2 tbsp brown sugar; 3 tbsp soy sauce; Juice of 2 limes; 2 tbsp vegetable oil; 1 tsp salt; 1 tsp black pepper

From Jamaica

Chicken thighs soaked in a fiery marinade of scotch bonnet, allspice, thyme and lime, then roasted until sticky and charred at the edges. Bold island flavor with very little effort.

Prep: 20 min
Cooking: 40 min
Total: 1 h
Serves: 4
Difficulty: Easy

Plus at least 2 hours to marinate

Ingredients

For 4 servings

8 bone-in, skin-on chicken thighs (about 1.2 kg)
4 spring onions, roughly chopped
1 to 2 scotch bonnet peppers, seeds removed
4 garlic cloves
2 cm piece of fresh ginger, peeled
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp ground allspice
1/2 tsp ground cinnamon
2 tbsp brown sugar
3 tbsp soy sauce
Juice of 2 limes
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step by step

Step 1: Put everything except the chicken into a blender and blend into a thick, smooth marinade.
Step 2: Make 2 or 3 shallow cuts in each chicken thigh so the flavor can soak in.
Step 3: Place the chicken in a bowl or zip-top bag, pour over the marinade and rub it in well. Wear gloves, because scotch bonnets are very hot.
Step 4: Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Step 5: Heat the oven to 220°C (425°F). Arrange the chicken skin side up on a lined baking tray and roast for 35 to 40 minutes, until the skin is crisp and charred in spots and the meat is cooked through.
Step 6: Let it rest for 5 minutes, then serve with rice and peas, fried plantain or a fresh salad.