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easymainmeatCC0 1.0 Universal
Jamaican Jerk Chicken (Oven-Roasted Chicken in Allspice, Thyme and Scotch Bonnet Marinade)
Jamaica's most celebrated culinary export: bone-in chicken thighs deeply infused with a fiery, aromatic wet rub of freshly ground allspice berries, fresh thyme, scallions, ginger, and lime, roasted to crispy charred perfection.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Bone-in skin-on chicken thighs800 g
- Scallions, chopped4 stalk
- Fresh ginger, minced1 tbsp
- Garlic cloves4 clove
- Soy sauce2 tbsp
- Lime juice2 tbsp
- Salt1 tsp
Preparation Steps
1
Blend scallions, garlic, ginger, 1 tbsp ground allspice, 1 tsp thyme, soy sauce, lime juice, chili, and salt into a wet jerk paste.
3 min timer
2
Slash chicken thigh skin in two places and massage thoroughly with jerk marinade; chill for at least 30 minutes.
30 min timer
3
Preheat oven to 200°C. Arrange chicken thighs skin-side up on a foil-lined baking sheet.
5 min timer
4
Roast for 40-45 minutes until skin is deeply caramelized, crispy, and meat reaches 75°C. Serve with rice and peas.
40 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
