Jerk Chicken
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 3 scallions, roughly chopped
- 1 medium yellow onion, quartered
- 3 habanero peppers, seeded and chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp allspice berries, toasted and ground
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 3 cloves garlic, minced
- 2 tbsp fresh lime juice
- 2 tbsp soy sauce
- 1 tbsp dark brown sugar
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Toast the allspice berries in a dry skillet over medium heat for 2 minutes until fragrant, then grind finely using a spice grinder or mortar and pestle.
- Combine scallions, onion, habaneros, thyme, ground allspice, cinnamon, nutmeg, garlic, lime juice, soy sauce, brown sugar, olive oil, salt, and pepper in a food processor. Pulse until you achieve a coarse paste with visible texture, about 8-10 pulses—avoid over-processing.
- Pat chicken thighs dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife. Rub the jerk paste evenly under and over the skin, working it into the scores. Reserve 2 tablespoons of paste for basting. Marinate at room temperature for 20 minutes while you preheat.
- Preheat oven to 425°F. Heat a cast-iron skillet over medium-high heat until smoking lightly, about 3 minutes. Place chicken thighs skin-side down and sear for 4-5 minutes without moving, until skin is golden and crispy.
- Flip chicken thighs skin-side up. Brush with reserved jerk paste. Transfer skillet to the oven and roast for 25-30 minutes, until internal temperature reaches 165°F at the thickest part of the thigh.
- Remove from oven and let rest for 5 minutes in the skillet. Serve hot with lime wedges and charred scallions if desired.
Inspired by Josh Elliott’s winning jerk chicken. This is a plausible recreation, not the chef’s original recipe.