Best Jerk Chicken Recipe From Brigaid
Meet your new favorite sheet pan meal
What do you do after you've wrapped up a stint as the head chef of Noma in Copenhagen? If your Dan Giusti—who held the position for three years—you return to the States and tackle an even bigger challenge: transforming school lunches.
Giusti's organization, Brigaid, recruits professionally trained chefs to swap out the fine dining room for school kitchens to deliver wholesome, scratch-made meals to students. His version of jerk chicken throws all the elements of the classic dish onto a single roasting pan you just throw in the oven—it's a crowd-pleasing dinner recipe from a Noma chef you'll have no problem recreating at home.
Serve it alongside roast vegetables and a grilled cabbage and mango slaw. And if you're in New London, Connecticut, join Giusti and 10 other world-class chefs for their $1.25 meal throwdown on June 2.
Recipe adapted from Dan Giusti, Brigaid, New London, CT
- For the Jerk Chicken Dry Rub
- 5 tablespoons ground allspice
- ½ tablespoon ground cloves
- ½ tablespoon ground nutmeg
- 3½ tablespoons kosher salt
- 1 tablespoon black pepper
- 1½ tablespoons brown sugar
- For the Jerk Chicken Marinade
- 1 jalapeño pepper, destemmed and deseeded
- 1 scallion, root removed
- 1 garlic clove
- ¼ cup peeled, minced ginger
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon reduced-sodium soy sauce
- For the Jerk Chicken
- 5 pounds bone-in chicken thighs
- ¼ cup jerk dry rub
- 1 cup jerk marinade
- Make the dry rub: Combine all the rub ingredients and store, covered, until ready to use.
- Make the marinade: In the bowl of a food processor, combine all the marinade ingredients and purée until smooth.
- Make the chicken: In a large bowl or baking dish, toss the chicken in the dry rub and allow to rest in the fridge for at least 2 hours. Cover with the jerk marinade and chill overnight.
- Preheat the oven to 375°. Place the chicken on a roasting pan and cook until the internal temperature reaches 170°, or 30 to 35 minutes. Allow it to rest for 10 minutes before serving.