Jerk Chicken
Special Equipment
Blender

Ingredients

~3 lbs —chicken thighs
2 tbsp —freshly picked thyme leaves
½ —yellow onion
½ cup —green onions
6 —garlic cloves
3 —habanero chili peppers
1 tbsp —kosher salt
2 tsp —black pepper
2 tsp —ground allspice
1 tsp —dried thyme
½ tsp —cinnamon
½ tsp —cumin
½ tsp —freshly grated nutmeg
2 tbsp —vegetable oil
3 tbsp —soy sauce
2 tbsp —packed brown sugar
⅓ cup —fresh lime juice, ~3 limes

Method

Prep / Marinade

  • Remove thyme leaves from stems
  • Roughly chop the green onions and half a yellow onion
  • Peel the garlic
  • Deseed and devein (if you wish) the habanero peppers
  • Make the marinade by adding all of the ingredients to a blender and blending until liquified
  • Trim the chicken thighs of extra fat, tendons, and bone fragments
  • Cut each thigh into 3 pieces by cutting at the thin section and then cutting the bigger part in half
  • Place chicken pieces into a large mixing bowl and toss the chicken with the marinade
  • Cover with plastic wrap and refrigerate until ready to cook (4 hours to overnight)

Cook the chicken

  • Preheat the oven to 450°F
  • Cover a sheet tray with 18″ wide heavy duty aluminum foil
  • Coat foil with a thin layer of canola oil
  • Using tongs, transfer the chicken pieces onto the tray (don't wipe them off, we want them wet)
  • Arrange in a single layer
  • Cook for 20 minutes
  • Take them out, brush half the remaining marinade on the pieces and flip them over
  • Cook for 15 minutes
  • Take them out and flip them over then brush on the remaining marinade
  • Cook until they're caramelized and look amazing

References