About the Dish:
Jerk chicken is a popular Jamaican dish that is known for its bold and spicy flavors. The chicken is marinated in a mixture of spices, including allspice, thyme, garlic, and scotch bonnet peppers, giving it a unique and delicious taste. The chicken is then grilled or roasted to perfection, resulting in juicy and tender meat with a slightly crispy skin. It is typically served with rice and peas or coleslaw, and is a favorite dish at Caribbean restaurants around the world.
|Scotch bonnet peppers||2|
|Ground cinnamon||1 teaspoon|
|Brown sugar||1 tablespoon|
|Soy sauce||2 tablespoons|
- Step 1: In a food processor or blender, combine the scotch bonnet peppers, garlic, green onions, thyme, allspice, cinnamon, brown sugar, soy sauce, vinegar, and salt. Blend until smooth to create the jerk marinade.
- Step 2: Place the chicken thighs in a large zip-top bag and pour the jerk marinade over them. Seal the bag and massage the marinade into the chicken, ensuring that every piece is coated. Refrigerate for at least 2 hours, but preferably overnight for the flavors to fully develop.
- Step 3: Preheat your grill or oven to medium-high heat. If using a grill, oil the grates to prevent sticking. If roasting in the oven, preheat to 425°F (220°C).
- Step 4: Remove the chicken thighs from the marinade and shake off any excess. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. If roasting, place the chicken on a baking sheet and bake for 25-30 minutes, or until cooked through.
- Step 5: Remove the chicken from the grill or oven and let it rest for a few minutes before serving. Serve with rice and peas or coleslaw to complement the spicy flavors of the jerk chicken.