Serves 6
55 min
Jerk Chicken
Recipe GLPReb9bd595565fa2
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.
