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Jamaican jerk chicken side Recipe

Jamaican · Main course · 50 min total

A vibrant and spicy Jamaican jerk chicken side dish featuring tender chicken marinated in a fiery blend of Scotch bonnet peppers, allspice, and aromatic herbs, then grilled to perfection.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced (optional, for extra heat)
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine jerk seasoning, vegetable oil, soy sauce, lime juice, thyme, garlic, and Scotch bonnet pepper (if using). Mix well.
2. Add chicken thighs to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Preheat grill to medium-high heat (about 375°F). Lightly oil the grates.
4. Remove chicken from marinade, letting excess drip off. Season with salt and pepper.
5. Grill chicken skin-side down for 5-7 minutes, until skin is charred and crispy. Flip and grill for another 5-7 minutes, until internal temperature reaches 165°F.
6. Transfer to a cutting board and let rest for 5 minutes before serving.

Tips

• For authentic flavor, use pimento wood chips on the grill if available.
• Serve with rice and peas, fried plantains, or a fresh mango salsa.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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