# Jamaican Jerk Chicken

Jamaican jerk chicken is chicken rubbed with a fiery, fragrant paste of scotch bonnet peppers, allspice, thyme and green onion, then cooked until smoky, charred and juicy. It is spicy, aromatic and deeply flavorful.

The marinade does the work, so plan ahead and let the chicken sit at least 4 hours. You can roast it in the oven for an easy weeknight version or grill it for extra smoke.

- Total time: 1 h 5 min (prep 20 min, cook 45 min)
- Serves: 4
- Per serving (estimated): 450 kcal, 38 g protein
- Cuisine: Caribbean. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 1.2 kg bone-in, skin-on chicken thighs and drumsticks
- 6 green onions, roughly chopped
- 2 scotch bonnet or habanero peppers, seeded for less heat
- 4 cloves garlic
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh ginger, grated
- 2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 tbsp soy sauce
- 3 tbsp lime juice (about 2 limes)
- 2 tbsp neutral oil
- 1 tbsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper

## Method

1. Blend the green onions, peppers, garlic, thyme, ginger, allspice, cinnamon, nutmeg, soy sauce, lime juice, oil, sugar, salt and pepper into a rough paste. Wear gloves when handling the peppers.
2. Cut a few slashes in the thickest parts of the chicken. Rub the paste all over and under the skin. Cover and marinate in the fridge 4 to 24 hours.
3. Heat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and arrange the chicken skin side up, with space between pieces.
4. Roast 35 to 40 minutes, until the skin is browned and a thermometer reads at least 175°F (80°C) in the thickest part.
5. Broil on high for 2 to 3 minutes to char the edges, watching closely so the marinade does not burn.
6. If grilling, cook over medium indirect heat, covered, 35 to 40 minutes, then finish over direct heat for 3 to 4 minutes.
7. Rest 5 minutes before serving.
8. Serve with rice and peas, plantains or coleslaw.

## Why it works

- Allspice, thyme and ginger give jerk its signature warm, earthy aroma that lingers on the skin.
- Soy sauce and salt in the marinade season the chicken deeply as it sits.
- Bone-in chicken stays juicy and holds up to the long marinade and high heat.
- Lime juice brightens the heat and rounds out the sweet spices.
- A final broil or grill char adds smoky, caramelized edges.

## The science

- **Heat from peppers.** Scotch bonnets get their burn from capsaicin, which binds to heat receptors rather than taste buds. Removing the seeds and white ribs lowers the heat while keeping the fruity flavor. Fat and sugar help soften the burn.
- **Why marinate.** A marinade seasons the surface and the first few millimeters of meat. Salty soy and acidic lime also help the paste cling. For bone-in chicken, 4 to 24 hours gives a deeply flavored crust without turning the texture mushy.
- **Dark meat and bones.** Thighs and drumsticks have more fat and collagen than breasts, so they stay juicy through high heat. Bones also slow cooking at the center, giving the outside time to char while the inside stays moist.

## Tips

- Wear gloves when handling hot peppers and avoid touching your eyes.
- Leave the skin on; it holds the marinade and crisps nicely.
- Use a thermometer; thick pieces take longer than you expect.

## Mistakes to avoid

- Marinating less than an hour gives mild flavor, so give it at least 4 hours.
- Broiling too long burns the sugar in the marinade, so watch closely.
- Using breast alone makes it dry, so choose thighs and drumsticks.

## Variations and swaps

- Grill the chicken over charcoal for a smoky version.
- Use the paste on pork shoulder or shrimp.
- Add 1 tbsp molasses to the marinade for deeper sweetness.
- Swap scotch bonnets for 3 jalapeños plus a pinch of cayenne for a milder version.
- Swap fresh thyme for 2 tsp dried thyme.
- Swap soy sauce for tamari to make it gluten-free.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in a 375°F (190°C) oven for 15 minutes until it reaches 165°F (74°C).

## FAQ

**What is jerk seasoning made of?**

Jerk seasoning usually includes allspice, scotch bonnet peppers, thyme, garlic, ginger, green onion and warm spices like cinnamon and nutmeg.

**How long should chicken marinate for jerk?**

Four to 24 hours is ideal. That gives deep flavor without making the texture too soft.

**Can I make jerk chicken in the oven?**

Yes. Roast at 425°F (220°C) on a rack for 35 to 40 minutes, then broil for 2 to 3 minutes for char.

**How can I make jerk chicken less spicy?**

Seed the peppers, use one instead of two, or swap in jalapeños. Serve with cooling coleslaw or rice.

**What do you serve with jerk chicken?**

Rice and peas, fried plantains, coleslaw and corn are classic sides.

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Source: https://cookingscientist.com/recipes/jerk-chicken (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846