- Chicken thighs cleaned, skin on 6
- Cloves 4
- Garlic 4
- White onion 1 cup
- Scotch Bonnet Peppers 4
- Grated fresh ginger 2 tbsp
- Sugar 2 tbsp • 470 kcal
- Molasses 1 tbsp
- Soy sauce 2 tbsp
- Thyme 1 tbsp
- Vegetable Oil 8 tbsp
- Black pepper 1 tsp
- Vinegar 1 tbsp
- Lime juice 4 tbsp
If you have ever been to the caribbean, then you may be very familiar with jerk chicken. With a mix between sweet and spicy, smoky and tangy, jerk chicken is loaded with flavor. This recipe is easy enough but does take planning and time to allow the chicken to really absorb the flavors of the sauce. While this recipe is particularly spicy, as jerk chicken traditionally is, feel free to cut back on the quantity of scotch bonnet peppers for a more mild version. Baking the chicken rather than grilling it enables you to make this recipe even when it is not grilling season! Cooking the jerk chicken inside will also fill your home with an amazing aroma that will make your mouth water!
Roughly chop the onion, peppers and garlic (1). Add all of the ingredients, except the chicken thighs, to a blender or food processor and blend until smooth. Set aside (2). Lay the chicken thighs on a large plate or tray and pull the skin of the chicken away from the meat slightly, just so that you are able to reach under the skin (3, try not to peel it completely off).
Spread the sauce onto the raw chicken and in between the chicken skin and chicken meat (4). Cover with plastic wrap and allow the chicken to marinate overnight.
Remove from the fridge, unwrap and bake in a 375 ̊F oven for 1 hour and 15 minutes (5). Remove from the oven and allow the chicken to sit for 10 minutes to seal in the juices (6). Serve while hot and enjoy!
- If you would rather make the chicken on a grill, cook on the grill about 20 minutes on each side (40 minutes total)
- Scallions or shallots are a great substitute for the white onion in the marinade
- Due to the complex flavors of this chicken, serve alongside something simple like brown rice.