5-Ingredient Jamaican Jerk Chicken

Ingredients

• id: chicken_thighs metric: 1.2kg imperial: 2.6 lb name: bone-in chicken thighs

• id: jerk_seasoning metric: 4 tbsp imperial: 4 tbsp name: Jamaican jerk seasoning paste

• id: scotch_bonnet metric: 1 pepper imperial: 1 pepper name: scotch bonnet pepper, finely minced

• id: lime metric: 2 limes imperial: 2 limes name: limes, juiced

• id: brown_sugar metric: 2 tbsp imperial: 2 tbsp name: dark brown sugar

Instructions

1. Score the skin of the {chicken_thighs} in a crosshatch pattern to help the marinade penetrate and the skin become crispy during cooking.

2. In a bowl, combine the {jerk_seasoning}, minced {scotch_bonnet}, {lime} juice, and {brown_sugar} to create a paste. Be careful handling the scotch bonnet - use gloves or wash hands thoroughly.

3. Rub the jerk paste all over the chicken thighs, working it into the scores and under the skin where possible. Marinate for at least 2 hours, or overnight for deeper flavor.

4. Preheat your grill to medium-high heat. Remove chicken from marinade and grill skin-side down for 8-10 minutes until the skin is charred and crispy.

5. Flip and continue grilling for 12-15 minutes until the internal temperature reaches 74°C (165°F). The chicken should be deeply caramelised with a beautiful dark crust.

6. Let rest for 5 minutes before serving. The chicken should be juicy inside with a spicy, sweet, and smoky exterior that captures the essence of Jamaica.

Tips

Scotch Bonnet Safety: These peppers are extremely hot - use gloves when handling and remove seeds for less heat. Habanero peppers can substitute if scotch bonnets aren't available.

Marinating Time: The longer you marinate, the deeper the flavors penetrate. Overnight marinating creates the most authentic taste.

Skin Scoring: Don't skip the scoring step - it allows the marinade to penetrate and helps achieve crispy skin during grilling.

Heat Management: Cook over medium-high heat to avoid burning the sugar in the marinade while ensuring the chicken cooks through completely.

Jerk Paste Quality: Look for authentic Jamaican jerk seasoning that includes allspice, thyme, and other traditional spices for the most genuine flavor.

Serving Suggestions: Serve with rice and peas, fried plantains, or coleslaw to balance the heat. Cold beer or coconut water are traditional accompaniments to cool the palate.