Ingredients
- Chicken thighs (bone-in, skin-on): 2 lbs
- Scotch bonnet peppers (deseeded for less heat): 2-3
- Green onions: 6
- Fresh thyme sprigs: 4
- Allspice berries: 2 tablespoons
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Garlic cloves: 6
Instructions
- Step 1: Combine allspice, scotch bonnet peppers, green onions, thyme, garlic, soy sauce, and brown sugar in a food processor. Pulse until a coarse paste forms.
- Step 2: Generously coat the chicken thighs with the jerk marinade, ensuring it gets under the skin. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Step 3: Preheat your grill to medium heat. Place the chicken thighs skin-side up on the grill grates.
- Step 4: Grill for approximately 30-40 minutes, flipping occasionally, until the internal temperature reaches 165°F (74°C) and the skin is crispy and slightly charred.
- Step 5: Remove the chicken from the grill and let it rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Notes
- For maximum flavor, marinate the chicken overnight – the longer it sits, the deeper the jerk spices penetrate.
- Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken gently in the oven at 325°F (160°C) to retain moisture and crisp the skin.
- Serve this incredible jerk chicken with rice and peas and a vibrant mango salsa for the ultimate island experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American