JesseEatzThe gold standard of Caribbean BBQ—chicken marinated in a pungent, spicy, and aromatic jerk paste then grilled to smoky perfection.
In a food processor or blender, combine the green onions, scotch bonnet peppers, garlic, allspice, thyme, brown sugar, soy sauce, lime juice, ginger, and cinnamon. Blend until a thick, relatively smooth paste forms.
Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
Place the chicken thighs in a large bowl or resealable bag and pour the jerk marinade over them. Massage the marinade into the meat, ensuring every piece is thoroughly coated.
Cover and refrigerate the chicken to marinate for at least 4 hours, though overnight is highly recommended for the best flavor penetration.
The longer it sits, the deeper the spice goes into the bone.
Preheat your grill to medium-high heat (about 375-400°F). If using an oven, preheat to 400°F.
Place the chicken on the grill grates. Cook for 35-45 minutes, turning occasionally, until the skin is charred and crispy and the internal temperature reaches 165°F.
If using a grill, add pimento wood chips to the coals for authentic Jamaican smoke.
Remove the chicken from the heat and let it rest for 10 minutes before serving to allow the juices to redistribute.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.