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Caribbean Jerk Chicken Thighs Recipe

Caribbean Jerk Chicken Thighs recipe


This recipe is for a spicy and flavorful chicken dish. You mix spices and sauces to make a special paste. Then you put the paste on the chicken and cook it in the oven. It's a yummy dinner that tastes like it's from the Caribbean islands!


1 liter Water
30 g Salt
30 g Brown Sugar
8 Chicken Thighs
30 g Ginger
30 g Scotch Bonnet Chillies
4 Spring Onions
1 Large Onion
1 Bulb of Garlic
1 Tsp Dried Thyme
1 Tsp Ground Allspice
1 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
Juice of 1 Lime
120 ml Soy Sauce
30 g Honey
45 ml Olive Oil
Fresh Salad, To Serve
Rice, To Serve


Start by making a brine for the chicken. In a large bowl, mix 1 liter of water with 30 g of salt and 30 g of brown sugar. Stir until the salt and sugar are fully dissolved.
Place the chicken thighs in the brine, making sure they are completely submerged. Cover the bowl and let the chicken soak in the fridge for at least 4 hours, or overnight for best results.
Preheat your oven to 180°C/356°F.
To make the jerk paste, peel the ginger with a spoon and roughly chop it along with the scotch bonnet chillies and spring onions. Peel and quarter the large onion and separate the garlic cloves from their bulb.
Add the ginger, scotch bonnet chillies, spring onions, onion, and garlic to a blender. Include the dried thyme, ground allspice, cinnamon, and nutmeg. Blend until you get a rough paste.
Squeeze in the juice of one lime, add 120 ml of soy sauce, 30 g of honey, and 45 ml of olive oil to the blender. Add a pinch of salt and blend again until the paste is smooth.
Remove the chicken from the brine and pat dry with paper towels. Place the chicken thighs on a baking tray and score the top of each thigh with a knife.
Rub the jerk paste generously over the chicken thighs, getting the paste into the scores.
Cover the chicken with foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 10 minutes to crisp the skin.
Serve the jerk chicken thighs with a fresh salad and rice on the side.

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