Jamaican Jerk Chicken

A charred, spicy skin that cracks under the teeth, revealing juicy meat infused with spices and smoke. The powerful scent of allspice and grilled thyme hits as soon as the oven opens.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 570
• Protein: 36 g
• Carbs: 21 g
• Fat: 42 g

Ingredients

• 4 piece Chicken leg ( skin-on, scored )
• 1 piece Yellow onion ( finely chopped )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 3 piece Garlic ( pressed )
• 2 piece Hot chili pepper ( seeded and chopped )
• 2 tbsp Hot pepper de la Jamaïque ( ground )
• 1 tbsp Thyme ( leaves only )
• 2 tbsp Brown sugar
• 60 ml soy sauce
• 2 tbsp Lime juice
• 2 tbsp Sunflower oil
• 1 tsp Nutmeg ( grated )
• 1 tsp Cinnamon ground
• 2 piece Habanero peppers ( seeded and finely minced )

Instructions

1. Prepare the aromatic base

   Finely chop the onion, green onion, garlic, chili, and habanero pepper. In a mortar or blender, grind these elements with the allspice, nutmeg, cinnamon, thyme, and brown sugar to obtain a thick, grainy paste.

2. Bind the marinade

   Stir the soy sauce, lime juice, and oil into the paste. Mix until the texture is smooth and coats the back of a spoon.

3. Marinate the chicken

   Make deep incisions in the chicken thighs. Generously coat the meat with marinade, insisting under the skin and in the cuts. Let rest in the refrigerator for at least 4 hours so the flavors penetrate the heart of the fibers.

4. Sear and roast

   Preheat the oven or grill. Place the chicken skin-side up. Cook until the skin is very dark, almost charred in places, and the juices run clear when the meat is pierced.

Chef's tips

• Do not remove the skin; it protects the meat from drying out and captures all the smoky aromas.
• If using a barbecue, add some wood chips to replicate the authentic smoky taste.

Storage

Keeps for 3 days in the fridge in an airtight container. The spice level intensifies slightly the next day.