A tantalizing Caribbean dish featuring juicy chicken thighs marinated in a spicy Jamaican jerk spice rub, perfect for grilling or baking.
Ingredients
Scale:
1/3 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon dried thyme
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon cayenne pepper (adjust for desired heat)
2-3 fresh Scotch bonnet peppers, finely chopped (optional for extra heat)
Salt and black pepper to taste
2 pounds chicken thighs (bone-in, skin-on preferred for flavor)
Instructions
Prepare the Marinade: In a medium mixing bowl, combine soy sauce, lime juice, olive oil, garlic, ginger, brown sugar, thyme, allspice, cinnamon, nutmeg, cayenne pepper, and Scotch bonnet peppers. Stir until well blended. Season with salt and black pepper.
Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the jerk marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.
Preheat the Grill or Oven: For grilling, preheat your grill to medium-high heat. If using an oven, preheat to 400°F (200°C).
Grill the Chicken: Remove the chicken from the marinade and shake off any excess. Lightly oil the grill grates and place the chicken thighs skin-side down. Cook for approximately 6-8 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
Oven Method: Arrange the marinated chicken thighs on a baking sheet lined with parchment paper. Bake for 35-40 minutes, turning once halfway through, until the skin is golden brown and crispy.
Rest and Serve: Once cooked, let the chicken rest for 5 minutes. Serve with rice and peas or mango salsa.
