Jerk Chicken
3-24 hrs marinate + ~50 min cook10 pieces
Caribbean-spiced chicken thighs and legs marinated in a fiery blend of habanero, allspice, and thyme, then baked or grilled until caramelized.
| prepPreheat oven to 375°F / 190°C (if baking) | |||||
| prepLine 18 × 13-inch baking sheet with foil and spray with non-stick spray (if baking) | |||||
| 10 bone-in skin-on chicken pieces (thighs and legs, about 1.4 kg), excess fat and skin trimmed | Combine chicken & marinade, chill 3–24 hrs | Arrange on sheet, bake 375°F / 190°C, 45–50 min, broil last few min | Preheat grill to 400°F / 200°C, oil grates | Grill, turning occasionally, ~30 min until cooked through | |
| 6 green onions, cut into 2-inch pieces | Pulse marinade ingredients until coarse | ||||
| 4 garlic cloves, peeled and smashed | |||||
| 2 habanero peppers (or scotch bonnet), stem removed | |||||
| 1 1/2-inch piece ginger, peeled and sliced | |||||
| 80 ml fresh lime juice | |||||
| 60 ml soy sauce | |||||
| 1 1/2 Tbsp brown sugar | |||||
| 1 Tbsp fresh thyme leaves | |||||
| 1 tsp freshly ground black pepper | |||||
| 1 tsp ground allspice | |||||
| 1/2 tsp ground cinnamon | |||||
| 1/2 tsp ground nutmeg | |||||
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