Jerk Chicken

Name: Jerk Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Caribbean
Ingredients: 4 large Thai or bird's eye chiles (red and green), stemmed; 1 small shallot, peeled; 2 large garlic cloves, peeled; 2 Juice and zest of 2 limes; 1 Juice of 1 orange; 1 cup chopped scallions; 1/2 cup soy sauce; 3 tablespoons olive oil; 1 tablespoon chopped fresh ginger; 1 tablespoon dark brown sugar; 1 tablespoon fresh thyme leaves; 1/8 teaspoon ground allspice; 1/8 teaspoon ground nutmeg; 6 skin-on, bone-in chicken thighs, about 2½ pounds

Recipe GLPReb9bd595565fa2

Caribbean

Main Course

55 min

594 cal

Servings: 6

Oven

SNAP eligible

Fiery Caribbean-inspired jerk chicken featuring bone-in thighs marinated in a vibrant paste of Thai chiles, lime, soy sauce, and warm spices like allspice, thyme, and nutmeg. Roasted until the skin crisps and the meat is tender and deeply flavorful. A bold, aromatic dish perfect served with rice and roasted vegetables.

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Ingredients

4 large Thai or bird's eye chiles (red and green), stemmed

1 small shallot, peeled

2 large garlic cloves, peeled

2 Juice and zest of 2 limes

1 Juice of 1 orange

1 cup chopped scallions

1/2 cup soy sauce

3 tablespoons olive oil

1 tablespoon chopped fresh ginger

1 tablespoon dark brown sugar

1 tablespoon fresh thyme leaves

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

6 skin-on, bone-in chicken thighs, about 2½ pounds

Directions

Preheat your oven to 425°F. Combine the stemmed Thai chiles, peeled shallot, peeled garlic cloves, lime juice, lime zest, orange juice, chopped scallions, soy sauce, olive oil, chopped ginger, brown sugar, thyme leaves, allspice, and nutmeg in a food processor. Blend until you have a smooth, vibrant paste.
Pat the chicken thighs dry with paper towels. Arrange them in a large roasting pan or baking dish, skin-side up.
Rub the jerk paste generously over all surfaces of the chicken thighs, working it under the skin and into any crevices. Make sure each piece is well coated.
Roast the chicken in the preheated 425°F oven for 30–35 minutes, until the skin is golden and crispy and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reaches 165°F.
Remove the jerk chicken from the oven and let rest for 5 minutes before serving. Serve with cooked rice, roasted vegetables, and/or pickled cabbage if desired.

Comments

Grocery List Plus Editorial Staff4

Thai chiles are the real sticking point here—you'll find habaneros or jalapeños at any Charlotte grocery, but thai chiles demand a trip to an Asian market or a specialty stop at Harris Teeter's international section, a meaningful tax on a weeknight dinner. The rest of the ingredients are dead standard: chicken thighs are cheap, lime and orange are year-round, and allspice, thyme, nutmeg are all panty staples. The 55-minute claim is honest if you're grilling; add 10-15 minutes if you're marinating first, which the flavours suggest you should. This feeds six generously off thighs, reheats beautifully cold or rewarmed, and plays to North Carolina's barbecue expectations without pretending to be island-authentic. Cost per serving lands around $2–2.50 once you've got the chiles sorted, driven entirely by the chicken and citrus.

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