jerk chicken
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs total)
- 3 scallions, roughly chopped
- 1 medium yellow onion, quartered
- 3 habanero peppers, stemmed and seeded
- 2 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp fresh grated nutmeg
- 1/2 tsp cayenne pepper
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tsp kosher salt
Instructions
- Combine scallions, onion, habaneros, thyme, garlic, allspice, nutmeg, and cayenne in a food processor. Pulse until a coarse paste forms, about 8-10 pulses—you want texture, not a smooth purée.
- Add soy sauce, lime juice, vegetable oil, brown sugar, and salt to the processor. Pulse 3-4 times until incorporated; the marinade should be thick and chunky.
- Pat chicken thighs dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife. Rub the jerk marinade all over each thigh, working it under the skin and into the scores. Place in a large zip-top bag or shallow dish, cover, and refrigerate for at least 4 hours, ideally 8-12 hours.
- Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 425°F. Arrange chicken skin-side up on a rimmed baking sheet lined with foil, spacing pieces 2 inches apart. Reserve any excess marinade.
- Roast at 425°F for 25 minutes until the skin begins to char and crisp. Reduce heat to 375°F, brush chicken with reserved marinade, and continue roasting for 12-15 minutes until the thickest part of the thigh reaches 165°F on an instant-read thermometer.
- Remove from oven and rest for 5 minutes on the baking sheet. The skin should be deeply caramelized and charred in spots. Transfer to a serving plate and serve with lime wedges and rice and peas.
Inspired by Michael Walters’s winning jerk chicken. This is a plausible recreation, not the chef’s original recipe.