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Caribbean Jerk Chicken Thighs Recipe

Name: Caribbean Jerk Chicken Thighs
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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.