Jamaican · intermediate
Jamaican Jerk Spiced Chicken Thighs
Seared boneless chicken thighs marinated in a aromatic blend of allspice, scotch bonnet, scallions, and fresh thyme, pan-caramelized to produce rich smoke and heat.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a food processor, blend the ground allspice, chopped scotch bonnet pepper, scallions, fresh thyme, tamari, and lime juice until a coarse jerk paste forms.
- 02
Coat the chicken thighs thoroughly with the jerk marinade in a large glass bowl and let sit at room temperature for 15 minutes.
- 03
Heat the coconut oil in a heavy cast-iron skillet over medium-high heat until shimmering.
- 04
Add the chicken thighs in a single layer, discarding excess surface marinade to prevent burning.
- 05
Sear the thighs for 5 to 6 minutes on the first side without moving until a dark, caramelized crust forms.
- 06
Flip the thighs, turn heat down to medium, and cook for another 6 to 8 minutes until the internal temperature reaches 165 Fahrenheit.
- 07
Transfer chicken to a board, rest for 5 minutes, and serve warm with additional fresh lime wedges.
A LITTLE KITCHEN KNOW-HOW
Dry Paste Pan-Searing
Technique of applying a thick aromatic herb-and-spice paste to proteins before scorching at medium-high heat to form a savory, charred flavor layer.
Notes from the kitchen
- Wear food-safe gloves when chopping scotch bonnet peppers to protect skin from severe capsaicin irritation.
- Avoid crowding the skillet so the chicken sears and caramelizes rather than steaming in its own juices.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.