Jerk Chicken Thighs: Caribbean Heat

What Makes Jerk Authentic

True jerk seasoning balances the fiery heat of Scotch bonnet peppers with the warm sweetness of allspice (pimento). The marinade penetrates overnight for deep flavor.

Jerk Paste Ingredients

• 2 Scotch bonnet peppers, seeded
• 4 scallions, chopped
• 3 cloves garlic
• 1 tbsp fresh thyme
• 1 tbsp allspice
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• Juice of 1 lime

Method

Blend all paste ingredients until smooth. Score chicken thighs and coat thoroughly. Refrigerate overnight (minimum 4 hours).

Grill over medium-high heat, 6-7 minutes per side, or bake at 400°F for 25 minutes until internal temp reaches 165°F.

Serving

Serve with rice and peas, fried plantains, and a cold beer. The heat builds gradually — have extra lime on hand.

More Articles

Smoked Paprika: 3 Ways to Transform Dinner Make Five-Spice Powder at Home (Easy) Curry Powder Stir-Fry: 15-Min Chicken Dinner Mastering Tadka: Indian Tempering Culinary Timing: When to Trust Your Senses Over Clock Global Common Mistakes in Spice Cooking: What Professional Chefs See Every Day Indian Tadka: The Art of Tempering Spice Pairing: Which Spices Go Together Pickling Spice Blend: 10-Minute Quick Pickles Blooming Spices: Butter vs Oil Compared