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Crispy Spicy Caribbean Jerk Chicken

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A quick and easy recipe delivering crispy skin, smoky char, and bold Caribbean jerk flavors with a perfect balance of heat and sweetness.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 1 small scotch bonnet pepper, finely chopped (use habanero for milder heat)
  • 2 tablespoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons brown sugar (light or dark)
  • 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons olive oil (or avocado oil)
  • Salt and black pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels (about 5 minutes).
  2. In a large bowl, combine chopped scotch bonnet pepper, fresh thyme, green onions, minced garlic, grated ginger, ground allspice, cinnamon, brown sugar, soy sauce, lime juice, olive oil, salt, and pepper. Stir well until blended (about 3 minutes).
  3. Add chicken thighs to the bowl and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, ideally 3-4 hours or overnight.
  4. Heat a cast iron or heavy skillet over medium-high heat until very hot (about 5 minutes).
  5. Remove chicken from marinade, shaking off excess but leaving some on. Place thighs skin side down in the hot pan. Cook undisturbed for 6-8 minutes until skin is deep golden brown and crispy.
  6. Flip chicken and reduce heat to medium. Cook 8-10 more minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
  7. Transfer chicken to a plate and let rest for 5 minutes before serving.

Notes

Pat chicken dry before marinating and cooking to ensure crispy skin. Marinate at least 1 hour, preferably longer for deeper flavor. Use a hot pan for a good sear and avoid overcrowding to maintain crispiness. Rest chicken after cooking to lock in juices. For gluten-free, substitute soy sauce with tamari or coconut aminos. Can be grilled instead of pan-seared, adjusting cooking time accordingly.

Nutrition

Keywords: jerk chicken, Caribbean chicken, spicy chicken, crispy chicken, scotch bonnet, smoky chicken, easy dinner, pan-seared chicken

Find it online: https://blixfood.com/crispy-spicy-caribbean-jerk-chicken-recipe-easy-smoky-char-flavor/