Jamaican Jerk Chicken

Prep Time: 20 minutes

Marinating Time: 2 hours (or overnight)

Cook Time: 45 minutes

Total Time: 3 hours 5 minutes

Servings: 4

In a food processor or blender, combine the chopped green onions, minced garlic, chopped Scotch bonnet peppers, fresh thyme leaves, ground allspice, ground cinnamon, ground nutmeg, brown sugar, soy sauce, lime juice, salt, and black pepper. Blend the mixture until it transforms into a creamy paste.
Score the chicken thighs with shallow cuts to allow the marinade to penetrate. Rub the jerk seasoning paste all over the chicken thighs, making sure to coat them thoroughly.
Put the seasoned chicken thighs in a ziplock bag or a shallow dish. Seal the bag or cover the dish with plastic wrap, and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to develop.
Preheat the grill to medium-high heat. Grease the grill grates with vegetable oil to prevent any sticking.
Remove the marinated chicken thighs from the refrigerator and let them sit at room temperature for about 15 minutes before grilling.
Grill the chicken thighs over medium-high heat for about 6-7 minutes per side, or until the chicken is cooked through and the skin is crispy and charred.
Serve the Jamaican Jerk Chicken hot, garnished with lime wedges and fresh thyme sprigs. This bold and spicy dish pairs perfectly with rice and peas or Jamaican festival bread, offering a tantalizing taste of the Caribbean.

Get ready to savor the essence of Jamaican cuisine with every delicious and succulent bite of this beloved classic dish!

How to cook Jamaican Jerk Chicken?