Jerk Chicken Thighs Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
168 kcal
-
Course
Main Course, Lunch
-
Cuisine
Jamaican
Jerk Chicken Thighs Recipe
Description
Jerk Chicken Thighs are marinated with a homemade paste made by blending scallions, garlic, habanero peppers (de-seeded to control heat), ginger, lime juice and zest, olive oil, soy sauce, brown sugar, and a robust mix of seasoning: salt, dried thyme, allspice, black pepper, nutmeg, and cinnamon. This combination delivers a signature blend of fiery, sweet, and warm spice flavors.
The chicken is marinated in this paste for anywhere from 3 hours to 48 hours, permitting the flavors to intensify over time. It is then grilled at medium heat (350–400°F), allowing the exterior to caramelize while keeping the meat tender and juicy inside.
This dish suits barbecue gatherings or flavorful weeknight dinners. It can be served alongside rice, beans, or vegetables, with the heat level adjustable by reducing the number of habaneros or rinsing marinade off before grilling.
Notes caution that traditional jerk chicken is quite spicy but can be tailored to taste by modifying the habanero quantity and marinating time. Removing some marinade before cooking reduces the heat as well.
Ingredients
- 4-4.5 pounds chicken thigh boneless, skinless
- 1 bunch scallion trimmed and cut into chunks
- 6 garlic peeled, cloves
- 3-4 habanero pepper stemmed and seeded
- 1 piece ginger 2-inch piece, fresh
- 1/4 cup lime juice + zest of 3 limes, fresh
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon thyme dried
- 1 tablespoon allspice
- 1 teaspoon black pepper ground
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Place the chicken thighs in a large gallon zip bag. Place all remaining ingredients in the food processor. Puree on high until well-combined and pasty.
- Pour the jerk marinade over the chicken in the zip bag. Close the bag tightly and gently massage the bag to ensure all the chicken thighs are coated in marinade. Refrigerate for 3 to 48 hours. (The longer the marinade time, the more complex and spicy the chicken will taste.)
- Preheat the grill to medium heat, approximately 350-400 degrees F. Once hot, carefully brush the grates with oil. Take the chicken out of the bag with tongs and grill for 5-7 minutes per side. Serve warm!
Notes
- Adjust the number of habanero peppers to control the spiciness; using 2-3 peppers can make it milder.
- To lessen heat, shake off excess marinade from chicken before grilling.
- Marinating longer (up to 48 hours) intensifies the flavor and spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1thigh | |
| Calories | 168kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 1303mg | 54% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 37.4mg | 42% |
| Calcium | 36mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
