Jerk Chicken

Jerk Chicken

Chicken thighs drenched in a blended sauce of scotch bonnet, rum, allspice, and thyme — a deeply aromatic Jamaican classic. Serve with rice and beans cooked with cinnamon.

Prep: 20 min Cook: 20 min Servings: 4

Ingredients

  • 3 lb chicken thighs
  • {"For the jerk sauce"=>nil}
  • 4 spring onions
  • Small bunch of fresh thyme
  • 2 fresh bay leaves
  • 1 teaspoon ground cloves
  • Pinch of nutmeg
  • 1 teaspoon ground allspice
  • 1/2 cup golden rum
  • 3-4 tablespoons red wine vinegar
  • 4 cloves garlic
  • 1 scotch bonnet or 2 serranos (adjust to heat preference)
  • Olive oil to thicken
  • Salt to taste
  • {"For the rice"=>nil}
  • Rice (in rice cooker)
  • 1 cinnamon stick
  • Chicken broth (instead of water)
  • 1 can black beans, cooked through and added to rice

Instructions

  1. Make the jerk sauce by placing all sauce ingredients in a blender. Blitz until smooth, then drizzle in olive oil while blending until the sauce thickens to a coating consistency.
  2. Score the chicken thighs and coat thoroughly in the jerk sauce. Marinate for at least 2 hours — overnight is best.
  3. Cook the rice in a rice cooker using chicken broth instead of water, with a cinnamon stick. Stir through the cooked black beans when done.
  4. Preheat oven to 425°F.
  5. Spread the marinated chicken in a single layer in a roasting tray. Cover with any remaining sauce.
  6. Roast for 15-20 minutes until cooked through and slightly charred at the edges.
  7. Serve with the rice and beans. Good sides include asparagus, papaya with cilantro and lime, or romaine with chipotle.

Notes

  • Heat level: Scotch bonnet is the authentic choice and very hot. Serranos give a similar flavour profile with slightly less fire.
  • Marinating: The longer the better. The rum and spices need time to penetrate the meat.
  • BBQ version: Jerk chicken is traditionally cooked over pimento wood. On a BBQ over indirect heat until cooked through, then direct heat to char, is excellent.
  • Rice and beans: The cinnamon in the rice is not an optional touch — it really makes the accompaniment special.

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