Serves 8
70 min
Jerk Chicken
Recipe GLPR3372c9138e03ca
This authentic Caribbean jerk chicken is bursting with bold, aromatic spices and heat. A vibrant paste made from scallions, garlic, Scotch bonnet peppers, fresh thyme, and warming spices like allspice and black pepper coats the chicken thighs, which are then braised until tender and infused with flavor. Perfect for a flavorful main course that transports your palate straight to Jamaica.
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Ingredients
5 bunches whole scallions, finely chopped
3 large garlic cloves, minced
3 Scotch bonnet peppers, seeded and minced
2 sprigs fresh thyme
¼ cup ground allspice
2 tablespoons freshly ground black pepper
1½ tablespoons salt
1 cup water
5 pounds chicken thighs, cut into quarters
Directions
Finely chop the scallions, including both white and green parts, and mince the garlic cloves. Seed the Scotch bonnet peppers by cutting them in half lengthwise, removing the seeds and white membrane, and then mince them finely.
In a large bowl, combine the chopped scallions, minced garlic, minced Scotch bonnet peppers, fresh thyme sprigs, ground allspice, freshly ground black pepper, and salt.
Add the water to the spice mixture and stir until well combined, creating a thick paste. Taste and adjust seasonings as needed.
Pat the chicken thighs dry with paper towels. If using whole chickens cut into quarters, ensure pieces are of similar size for even cooking.
Place the chicken pieces in a large bowl or on a large sheet pan. Rub the jerk paste generously over all sides of each piece, making sure to coat thoroughly. Reserve any remaining paste.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken pieces skin-side down for 3-4 minutes until the skin begins to brown, then flip and sear the other side for another 2-3 minutes.
Once all chicken is seared, return all pieces to the pot and distribute any reserved paste among them. Add any accumulated juices from the bowl back into the pot as well.
Reduce heat to medium-low, cover the pot, and braise for 35-45 minutes, stirring occasionally, until the chicken is tender and cooked through. A meat thermometer inserted into the thickest part of a thigh should read 165°F.
Remove from heat and let rest for 5 minutes. Serve hot, spooning the pan sauce and spices over the chicken.
