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Caribbean Jerk Chicken


I didn’t grow up eating jerk chicken, but I did get introduced to it during my undergraduate years. I enjoyed it so much, I kept looking for Caribbean restaurants whenever I moved. This year, due to quarantine, I tried my hand at making some jerk chicken thighs. Below is the recipe.

  • Ingredients
    • 1 1/2 lbs of chicken thighs
    • 3 cloves of minced garlic
    • 1 medium shallot, finely chopped
    • 4 tsps of dark brown sugar
    • 2 tsps of paprika
    • 1/2 tsp of ground cloves
    • 1 tsp of ground allspice
    • 1 tsp of onion powder
    • 1/2 tsp of cayenne powder
    • 3 tsps of olive oil
    • salt & pepper to taste
  • Directions
    • Mix the chicken and all the spices together and let it marinate for at least 4 hours.
      • If you want it spicer, decrease the amount of brown sugar and increase the amount of allspice and cayenne powder.
    • You can either bake the chicken or saute it on the stove in a cast-iron skillet. I baked the chicken thighs until they reached 165 degrees Fahrenheit.
    • Enjoy your jerk chicken with some rice or anything on the side.

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