Jerk chicken is a perfect blend of spice, salt, acid and heat. The quick jerk marinade turns your regular chicken thighs into a super flavourful meal even on a busy weeknight.
Course Grill
Cuisine Grill
Keyword Grill
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Servings 8
Calories 166kcal
Ingredients
8boneless skinless chicken thighs
1yellow onion
5stalksgreen onion
3clovesgarlic
1-2Scotch bonnet finely diced - or substitute habanero peppers
¼cupsoy sauce
2tablespoonslime juice
1inchfresh ginger
1tablespoonfresh thyme
1.5tablespoonsbrown sugar
1tablespoonChinese five spice powder
2teaspoonsground black pepper
1.5teaspoonsground allspice
1teaspoondried thyme
1teaspoonsalt
½teaspoonfreshly grated nutmeg
1pinchground cinnamon
Instructions
Preparation
By hand: Finely dice the onions, garlic, peppers, ginger and thyme. Combine them with the rest of the ingredients and the chicken in a large bowl or zipper bag. Mix well so the chicken is fully coated.
Food processor/blender: Throw everything but the chicken into your food processor or blender and pulse until it's a super fragrant brown slurry with some bigger chunks of green onion still left intact. Pour the mix over the chicken in a large bowl or zipper bag. Mix well so the chicken is fully coated.
Marinate
Marinate the chicken in the fridge for minimum 1 hour up to 24 hours.
Cooking
Grill: Grill over high heat for 5-6 minutes per side or until cooked through.
Oven: Roast at 200 C / 400 F for 40 - 45 minutes or until cooked through.