Jerk chicken thighs
Get ready for a warm taste of the Caribbean. Our jerk chicken recipe delivers the intense flavours Jamaica is famous for, with a hot habanero punch, warm spices, and a sweet, tangy marinade that soaks deep into the meat. Serve it up with rice and a mixed green salad for a meal that brings the spirit of the islands straight to your kitchen.
Ingredients
Chicken
|
Boneless chicken thigh (about 900 g)
|
1 |
|---|
Marinade
|
Spring onions
|
3 |
|---|---|
|
Garlic cloves
|
5 |
|
Fresh ginger (5 cm piece)
|
1 |
|
Habanero
|
1 |
|
Shallot
|
1 |
|
Brown sugar
|
50 ml |
|
Ground allspice
|
2 tsp |
|
Ground ginger
|
2 tsp |
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Dried thyme
|
2 tsp |
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Ground cinnamon
|
1 tsp |
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Flaked salt
|
1 tbsp |
|
Lime fruit, freshly squeezed
|
1 |
|
Lemon, freshly squeezed
|
1 |
|
Worcestershire sauce
|
1 tbsp |
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Butter & rapeseed oil
|
50 ml |
To serve
|
Rice
|
350 ml |
|---|---|
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Fresh chives, finely chopped
|
|
|
Mixed green salads
|
Instructions
Marinade
Chicken
To serve
Recommended information
Serving suggestion
Prepare the meat traditionally
For authentic jerk chicken, marinate the meat thoroughly to let the flavours develop. Prick the meat with a fork before marinating to help the marinade soak in deeper. Traditional preparation usually involves the chicken soaking in the marinade for at least 2 hours, though overnight in the refrigerator gives the best results.
Handle the chilli with care
Always wear gloves when handling habanero chillies, as they are extremely hot. This prevents skin irritation and any accidental contact with your eyes or face. Even with gloves, wash your hands well afterwards, scrubbing under your fingernails where the oils can stick around. Wipe down utensils and surfaces straight after chopping to avoid any surprises later. Keeping things clean means all the spice stays in the marinade, not on your hands.
Allow the chicken to reach room temperature
Let the marinated chicken sit at room temperature before cooking. Cold chicken straight from the fridge can lead to uneven cooking, where the outside browns too quickly while the inside stays undercooked. Giving it time to warm up slightly before hitting the pan or grill means better texture and juicier results.
Reserve some marinade for basting
For extra flavour, set aside ⅓ of the marinade before adding the rest to the chicken. This reserved portion is used to baste the chicken a few times as it fries to deepen the seasoning and build up an intense glaze.
FAQ: Questions about jerk chicken
Discover answers to some of the most common questions below to make your jerk chicken as tasty as possible.
What is jerk chicken?
Jerk chicken is a traditional Jamaican dish known for its bold, spicy marinade and distinctive cooking method. The marinade typically includes habanero or Scotch bonnet chillies, allspice, thyme, and other spices that create a hot, aromatic, and slightly sweet flavour. Traditionally, jerk chicken is cooked slowly over a fire made with pimento wood, the same tree that produces allspice berries. The smoke from the wood infuses the meat with a deep, smoky aroma while creating a charred crust. While this method is key to its authentic taste, it can also be prepared on a grill or the hob.
How to cook jerk chicken?
Jerk chicken is best cooked over an open flame, but there are other great ways to prepare it. For a quick result, fry it in a pan over medium heat with a little oil. Turn the chicken a few times as it cooks for 12–20 minutes, brushing it with the reserved marinade to build up a deep glaze and intensify the seasoning. If you prefer a smoky touch, fire up the barbecue. Lightly oil the grates and cook the chicken over medium-high heat, turning occasionally, until the juices run clear. This method gets closer to the traditional way, where jerk chicken is slow-cooked over pimento wood. Baking works great as well. Preheat the oven to 200 °C, place the chicken in a roasting tin, and bake for 35–40 minutes.
What are the best side dishes to serve with jerk chicken?
Jerk chicken is often served with rice and peas, a classic Jamaican staple that helps soak up the seasoning. A mixed green salad or a mango salad can add a fresh, cooling touch. For those who like extra heat, a side of hot sauce is always welcome.
Can I prepare jerk chicken ahead of time?
Definitely! Jerk chicken is perfect for preparing in advance, as the longer it sits in the marinade, the better it gets. This gives the seasonings time to develop and soak into the meat. Let it marinate for up to 48 hours in a sealed container or a resealable plastic bag, keeping it in the fridge until ready to cook.
Nutritional values
Nutritional value, per
393 Kcal
| Fibre | 14.3 gram fibers |
| Protein | 24.1 gram |
| Carbohydrates | 41.3 gram |
| Fat | 14.4 gram |
Make authentic Jamaican jerk chicken
Our jerk chicken recipe lets you recreate the flavours of Jamaica right at home! What makes it truly authentic is its deep, intense seasoning and the time it spends marinating, letting every layer of flavour develop properly.
Once it has soaked up all that seasoning, let the chicken hit the pan and sizzle to a perfectly golden, slightly caramelised crust. The secret to success is how we baste the meat as we go for a glistening glaze, packing even more flavour. So, let this Caribbean classic transport you to sunlit shores.
If you are in the mood for more delicious chicken recipes, let the journey continue. Take a trip to Thailand with peanut-coated chicken satay, or head to Japan for sweet and savoury yakitori.
Iconic marinade made with jerk seasoning
The key to this iconic marinade lies in the carefully chosen ingredients, creating a dynamic seasoning, layered with sweet and spicy notes. The heat comes from habanero, delivering a lingering fiery intensity. Garlic, ginger, shallot, and spring onions offer a sharp punch, while the combination of allspice, cinnamon, and thyme make up the backbone of the jerk seasoning.
Brown sugar tames the heat, introducing a subtle caramel-like sweetness. Lime and lemon juice cut through the richness, keeping the seasoning fresh and preventing the spices from feeling too heavy. Each element plays its part, uniting to create the signature jerk marinade – fiery, warm, fresh, and a little sweet.
Serve with fluffy rice and mixed greens
Jerk chicken brings wonderfully strong flavours, so the sides are chosen to keep things fresh and light. Fluffy rice is there to soak up all the seasoning and those juicy drippings, making sure not a single drop of deliciousness goes to waste. A handful of chopped chives on top sneaks in a little sharpness, while mixed greens on the side contribute a crisp and refreshing bite against the warm seasoning.
Your new favourite dinner recipe
Once you try our easy recipe for jerk chicken, there is no turning back. This is one of those weekend dinner meals that gets everyone excited, with the aroma filling the house as the chicken sizzles in the pan. This one is made for sharing, whether it is a family dinner or a meal to wow your guests.
And while a bit of patience is needed to let the marinade do its thing, the process itself could not be simpler. You can even prepare it the night before, so when hunger strikes, all that is left to do is fire up the pan. With the hard work already done, you can focus on what really matters: gathering around the table and enjoying a proper meal.
Experiment with the ingredients
Personalise this Jamaican jerk chicken recipe and take the flavours in a new direction while keeping that signature intensity. For a smoky touch, smoked paprika injects the seasoning with a warm, slightly sweet depth. Black pepper sharpens the heat, while mustard powder turns up the warmth with its tangy, slightly spicy edge.
Leaning toward something fresh? Orange zest sneaks in a sweet tartness that plays surprisingly well with the spicy elements. If it is deeper, more savoury layers you are after, soy sauce is fantastic, with its umami notes that work wonders with the umami of the Worcestershire sauce.
