Caribbean Jerk Chicken

By Ben · cooked up in Sprig

Scotch bonnet peppers and allspice berries turn ordinary chicken thighs into something that tastes like it came straight from a Jamaican roadside stand. The jerk marinade gets deep into the meat during a four-hour soak, while charred pineapple rings caramelize into smoky-sweet perfection on the grill. Every bite delivers that signature jerk heat followed by cooling coconut rice that soaks up all the incredible juices.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 Scotch bonnet peppers, seeded and minced
• 6 green onions, chopped
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 3 tablespoons lime juice
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

• 1 large pineapple, cored and cut into 8 rings
• 2 cups jasmine rice
• 1 can (14 ounces) coconut milk
• 2 cups chicken broth
• 1 teaspoon salt
• 1/4 cup fresh cilantro, chopped
• 2 lime wedges for serving

Instructions

1. In a large bowl, whisk together Scotch bonnet peppers, green onions, soy sauce, brown sugar, lime juice, vegetable oil, minced garlic, thyme, allspice, cinnamon, nutmeg, salt, and black pepper to create the jerk marinade.
2. Place chicken thighs in a large zip-top bag or shallow dish. Pour marinade over chicken, making sure each piece is thoroughly coated. Refrigerate for at least 4 hours or overnight, turning once halfway through.
3. Remove chicken from refrigerator 30 minutes before grilling to bring to room temperature. Meanwhile, prepare charcoal grill for medium-high heat with coals pushed to one side for indirect cooking.

1. In a medium saucepan, combine jasmine rice, coconut milk, chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork and stir in chopped cilantro.
2. Remove chicken from marinade, reserving excess. Grill chicken skin-side down over direct heat for 6-8 minutes until skin is charred and crispy. Flip and move to indirect heat, continuing to cook 15-20 minutes until internal temperature reaches 165°F, basting occasionally with reserved marinade.
3. During last 10 minutes of chicken cooking, grill pineapple rings over direct heat for 3-4 minutes per side until caramelized and marked with grill lines.

1. Let chicken rest for 5 minutes after grilling. Serve each portion with a mound of coconut rice, one grilled pineapple ring, and lime wedges on the side for squeezing over the chicken.

Chef's tips

Nutrition (per serving, estimated)

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