Jerk Chicken Thighs Recipe | The Grounded Kitchen

Bold, smoky, and deeply spiced — these jerk chicken thighs are marinated overnight in a fiery scotch bonnet paste and grilled until charred and juicy. Serve with classic rice and peas for a complete Caribbean-inspired meal. Recipe Details Prep Time: 20 minutes (plus overnight marinade) Cook Time: 30–35 minutes Servings: 4 Difficulty: Intermediate Dietary Info: Dairy-free, gluten-free (use tamari instead of soy sauce) Vegan: No Ingredients Jerk Marinade 2–3 scotch bonnet peppers, seeds removed for less heat (or keep for full heat) 1 tbsp ground allspice 1 tbsp fresh thyme leaves (or 1 tsp dried) 2 tsp fresh ginger, grated 4 cloves garlic 2 tbsp soy sauce (or tamari for gluten-free) 1 tbsp brown sugar 2 tbsp neutral oil Juice of 1 lime ½ tsp cinnamon ½ tsp black pepper ½ tsp fine sea salt Chicken 8 bone-in, skin-on chicken thighs (approx. 1.5 kg) To Serve Rice and peas (coconut rice with kidney beans) Lime wedges Fresh thyme sprigs Instructions Combine all marinade ingredients in a blender or food processor. Blend until a smooth paste forms. Score each chicken thigh 2–3 times through the skin down to the bone. This allows the marinade to penetrate deeply. Coat the thighs thoroughly in the jerk paste, working it into the scores. Place in a zip-lock bag or covered dish and refrigerate overnight (minimum 4 hours, overnight is best). Remove chicken from the fridge 30 minutes before grilling to take the chill off. Preheat grill to medium-high (around 200°C/400°F). Oil the grates. Grill thighs skin-side down first for 5–6 minutes until the skin is charred and releases easily. Turn and grill for another 5–6 minutes. Continue turning every 4–5 minutes for a total of 30–35 minutes, until the internal temperature reaches 74°C (165°F). Rest for 5 minutes before serving. Serve with rice and peas, lime wedges, and fresh thyme. Cook's Note Scotch bonnets are very hot — handle with gloves and avoid touching your face. For a milder version, substitute with habanero (slightly less heat) or a combination of red chilli and a small amount of habanero. The overnight marinade is non-negotiable for authentic depth of flavour. Equipment Care Scotch bonnets contain capsaicin oils that can linger on plastic blender jars or wooden cutting boards. If you work with high-end kitchenware, use a glass blender jar or a stainless steel food processor bowl when making the marinade to avoid permanent staining or odour transfer. Managing Flare-Ups Chicken thighs have a high fat content — when grilling skin-side down at 200°C, rendered fat will cause flare-ups. Always keep a cool zone on your grill (burners off on one side, or coals pushed to one side) so you can move the chicken quickly if the flames become too aggressive. Never use water to douse a grease flare-up on a gas grill.

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