Authentic Jamaican Jerk Chicken Thighs

Authentic Jamaican Jerk Chicken Thighs ingredients

• 6 stalks green onions (scallions), roughly chopped
• 1-2 Scotch bonnet peppers, seeded and chopped (wear gloves!)
• 1 inch piece fresh ginger, peeled and chopped
• 4 garlic cloves, peeled
• 2 tbsp fresh thyme leaves
• 1 tbsp allspice berries, whole (or 1 tsp ground allspice)
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 2 tbsp brown sugar, packed
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp lime juice, fresh
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 bone-in, skin-on chicken thighs
• 1 tbsp cooking oil (for grilling/baking)

How to make Authentic Jamaican Jerk Chicken Thighs

1. Prepare the Jerk Marinade: In a food processor, combine the 6 green onions, 1-2 Scotch bonnet peppers, 1 inch piece of fresh ginger, 4 garlic cloves, 2 tablespoons fresh thyme leaves, 1 tablespoon allspice berries, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Process until a coarse paste forms, scraping down the sides as needed.
2. Prepare the Chicken: Pat the 8 chicken thighs completely dry with paper towels. Using a sharp knife, make 2-3 deep slashes on the skin side of each thigh, being careful not to cut through to the bone. This helps the marinade penetrate and allows for even cooking.
3. Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable bag. Add the entire jerk marinade, ensuring each piece is thoroughly coated. Rub the marinade into the slashes. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
4. Preheat Grill or Oven: If grilling, preheat your outdoor grill to medium-high heat (about 400-425°F) with one side designated for indirect heat. If baking, preheat your oven to 400°F (200°C).
5. Cook the Chicken (Grilling Method): Lightly oil the grill grates. Place the chicken thighs skin-side down over direct heat. Sear for 5-7 minutes until the skin is nicely charred and releases easily from the grates. Flip the chicken and move it to the indirect heat side of the grill. Close the lid and continue to grill for 30-40 minutes, or until the internal temperature reaches 175°F (80°C) when measured with a meat thermometer in the thickest part of the thigh, avoiding the bone.
6. Cook the Chicken (Baking Method): Heat 1 tablespoon cooking oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Once shimmering, add the chicken thighs skin-side down and sear for 7-10 minutes until the skin is deeply golden brown and crispy. Flip the chicken.
7. Transfer to Oven: Transfer the skillet immediately to the preheated 400°F (200°C) oven. Bake for 25-35 minutes, or until the internal temperature reaches 175°F (80°C) when measured in the thickest part of the thigh, avoiding the bone.
8. Rest the Chicken: Once cooked, remove the chicken from the grill or oven and transfer it to a clean cutting board or platter. Tent loosely with aluminum foil and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and flavorful chicken.
9. Serve: Serve the jerk chicken hot, garnished with extra fresh thyme or lime wedges if desired. It pairs wonderfully with rice and peas, steamed vegetables, or a crisp coleslaw.

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