Best Jerk Chicken Recipe from Brigaid | Tasting Table
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
10 servings
Ingredients
  • 5 tablespoons ground allspice
  • ½ tablespoon ground cloves
  • ½ tablespoon ground nutmeg
  • 3½ tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1½ tablespoons brown sugar
  • 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
  • 5 pounds bone-in chicken thighs
  • ¼ cup jerk dry rub
  • 1 cup jerk marinade
Directions
  1. Make the dry rub: Combine all the rub ingredients and store, covered, until ready to use.
  2. Make the marinade: In the bowl of a food processor, combine all the marinade ingredients and purée until smooth.
  3. 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.
  4. 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.