Get ready to transport your kitchen to the vibrant streets of Jamaica with these mouthwatering Jerk Chicken Thighs that promise an explosion of bold, spicy, and tantalizing flavors! This recipe isn't just a meal; it's a culinary adventure that will have your family and friends begging for seconds. With its perfect balance of heat, zesty lime, and rich Jamaican spices, these chicken thighs are about to become your new go-to dish that transforms an ordinary dinner into an extraordinary Caribbean feast.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Jamaican
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tbsp Jamaican jerk seasoning
- 2 tbsp olive oil
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to come to room temperature, which ensures more even cooking.
- In a large mixing bowl, combine Jamaican jerk seasoning, olive oil, lime juice, salt, and pepper to create a marinade. Whisk ingredients thoroughly until well blended.
- Pat chicken thighs dry with paper towels to remove excess moisture, which helps achieve crispy skin.
- Coat each chicken thigh completely in the prepared jerk marinade, ensuring all surfaces are evenly covered. Let marinate for at least 15-20 minutes, or ideally 2-4 hours in the refrigerator for deeper flavor penetration.
- Preheat oven to 425°F (218°C). If using a grill, prepare for direct and indirect heat zones.
- Place marinated chicken thighs skin-side up on a lined baking sheet or in a cast-iron skillet. Ensure they are not overcrowded to promote even cooking and crispy skin.
- Roast in preheated oven for 35-40 minutes, or until internal temperature reaches 165°F (74°C) and skin is golden brown and crispy.
- Remove from oven and let rest for 5-7 minutes to allow juices to redistribute, ensuring moist and tender meat.
- Garnish with fresh lime wedges and chopped cilantro if desired. Serve hot with traditional sides like rice and peas or grilled vegetables.
Tips
- Marination is Key: For the most intense flavor, marinate your chicken for at least 2-4 hours, or even overnight. The longer the marinade sits, the more deeply the spices will penetrate the meat.
- Room Temperature Matters: Always let your chicken sit out for 30 minutes before cooking to ensure even heat distribution and prevent dry, tough meat.
- Crispy Skin Technique: Pat the chicken thighs completely dry before marinating. This helps achieve that irresistibly crispy, golden-brown skin that's crucial to authentic jerk chicken.
- Temperature Check: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe and perfectly cooked meat.
- Resting is Crucial: Let the chicken rest for 5-7 minutes after cooking to allow the juices to redistribute, guaranteeing moist and tender meat with every bite.
- Serving Suggestion: Pair with traditional sides like rice and peas, or add a fresh tropical salad to complement the spicy jerk flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
