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To make jerk chicken, you need a mix of bold flavors. The main jerk chicken ingredients are bone-in, skin-on chicken thighs. This cut stays juicy and tender when you cook it.

Jerk Chicken

Discover the secret to making mouthwatering jerk chicken with the essential ingredients you'll need for a flavorful dish. From juicy chicken thighs to spicy Scotch bonnet peppers, this guide breaks down the perfect marinade and spices to create an authentic experience. Ready to impress your guests? Click through to explore the full recipe and bring the vibrant taste of Jamaica to your dinner table! Enjoy cooking and savor every bite!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

1 tablespoon soy sauce

4 cloves garlic, minced

1 inch fresh ginger, grated

1 tablespoon allspice

1 tablespoon thyme (fresh or dried)

1 teaspoon cinnamon

1 teaspoon nutmeg

1-2 Scotch bonnet peppers, finely chopped (adjust for heat preference)

Salt and pepper to taste

Fresh lime wedges for serving

Instructions
 

Make the Marinade: In a mixing bowl, combine the olive oil, brown sugar, apple cider vinegar, soy sauce, minced garlic, grated ginger, allspice, thyme, cinnamon, nutmeg, and chopped Scotch bonnet peppers. Mix well to create a smooth marinade.

    Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

      Marinate: Place the chicken in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

        Preheat the Grill: Preheat your grill to medium-high heat (around 400°F or 200°C).

          Cook the Chicken: Remove the chicken from the marinade, shaking off excess liquid. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and browned.

            Rest: Once cooked, remove the chicken from the grill and let it rest for at least 5 minutes to allow the juices to redistribute.

              Serve: Slice the chicken or serve whole, garnished with fresh lime wedges for an added zesty flavor.

                Prep Time: 15 min | Total Time: 2 hr 30 min (including marinating) | Servings: 4

                  - Presentation Tips: Serve the jerk chicken on a large platter with lime wedges and a side of colorful Caribbean rice or a fresh mango salsa to complement the spicy flavors.