Jamaican Jerk Chicken

Delicious, moist chicken, seasoned with classic Jerk seasonings and cooked low and slow on the BBQ or in the oven.

📝 Ingredients

• 6 chicken thighs (skin-on/bone in)
• 2 stalks green onion (green and white part)
• 1 small Scotch Bonnet pepper (stem removed *see Note 1)
• 1 teaspoon salt
• 2 teaspoon parsley flakes (optional)
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 1/2 teaspoons allspice
• 1 teaspoon paprika
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon black pepper
• Pinch chilli powder
• Pinch cumin
• Juice of 1/2 lime
• 2 teaspoon browning sauce (*see Note 2)

👨‍🍳 Instructions

1. 1Add all the marinade ingredients to a food processor. Process until reduced to a paste, without any large chunks.
2. 2Place chicken in a large bowl. Add the marinade and toss to coat well. Cover and refrigerate for at least 3 hours or up to 8 hours.
3. 3For BBQ: Heat BBQ to medium heat (about 350F). Place chicken on top rack (not directly on the grill), with the skin side up. Close the lid and let cook for 8-10 minutes, adjusting the flame on the BBQ to keep the internal temperature of the BBQ as close to 350F as possible. After 10 minutes, flip the chicken, and cook another 10 minutes. Flip the chicken one more time and cook an additional 5-10 minutes, or until cooked to an internal temperature of 165F. *You want the outside of the chicken to be a little charred in spots, but it shouldn't be completely black. Keep an eye on it and reduce the temperature if necessary, if it seems to be cooking too quickly.
4. 4For the oven: Preheat oven to 350F. Place chicken on a baking sheet and bake for 40-45 minutes, or until cooked to an internal temperature of 165F. If it needs a little colour, pop under the broiler for a bit.
5. 5Serve your jerk chicken on its own, with grilled fruit (pineapple, mango etc). or it is also nice with Caribbean rice and beans.