Ingredients
- 2 Scotch Bonnet peppers
- 1 bunch green onions
- 1 bunch fresh thyme
- 3–4 garlic cloves
- ½‑inch piece fresh ginger
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- ½ tsp ground cinnamon
- ½ tsp ground clove
- 1 tbsp allspice or pimento berries
- 2 bay leaves
- 1 tsp salt
- Ground coriander (a sprinkle)
- Brown sugar (about 2 tbsp)
- Fury hot sauce
- 8–10 chicken thighs (bone‑in)
- ½ bottle beer (e.g., Red Stripe or lager)
- Optional sides: coconut rice, coleslaw, fried plantains
- Optional extra hot sauce: Pineapple Yardie or Jerk hot sauce
Satisfy your taste buds with this fiery and flavorful Jamaican jerk chicken recipe. Succulent chicken marinated in a spicy blend of herbs, spices, and tangy lime juice, grilled to perfection. The ultimate dish for those seeking a taste of the Caribbean!
INSTRUCTIONS
- In a blender, combine Worcestershire sauce, soy sauce, bay leaves, green onions, garlic, ginger, Scotch bonnet peppers, thyme, brown sugar, allspice, cinnamon, coriander and salt to create the jerk marinade.
- Make shallow cuts on the chicken thighs to allow the marinade to penetrate. In a large ziplock bag, pour the marinade over the chicken and add half a beer(Red Stripe is great or a lager of your choice). Let the chicken marinate in the refrigerator for at least 2-4 hours, or preferably overnight.
- Preheat your grill to medium-high heat. Oil the grates to prevent sticking. If using a smoker or charcoal grill add fruit wood chunks or chips like apple or peach for a gentle, sweet smoke. Use Pimento wood if you can find it.
- Place the marinated chicken thighs on the grill, skin-side down. Grill and flip regularly until the internal temperature of the dark meat reaches at least 180°F. The chicken should be nicely charred and juicy.
- Remove the chicken from the grill and let it rest for a few minutes before serving. Serve with a side of coconut rice, coleslaw and fried plantains for an authentic Jamaican feast and add a splash of Pineapple Yardie or Jerk for more heat!