Jerk Chicken Thighs with Scallion and Lime

Jerk is one of those marinades that does all the heavy lifting for you. Scotch bonnet, allspice, thyme, and a hit of cinnamon build a deep, smoky heat that gets right into the meat. Bone-in thighs are the move here, they stay juicy even if you leave them on the grill an extra minute, and the skin crisps up beautifully. Scallion and lime cut right through the richness at the end, and the whole thing comes together faster than you'd expect. This is a great one to photograph too, the char marks, the green of the scallion, the squeeze of lime over the top.

Ingredients

  • 5 large (about 3 lb total) bone-in, skin-on chicken thighs
  • 6 stalks scallions, roughly chopped, plus extra thinly sliced for serving
  • 1 to 2 Scotch bonnet or habanero chilli, stemmed, seeded if you want less heat
  • 3 limes, 2 juiced, 1 cut into wedges for serving
  • 4 cloves garlic cloves, peeled
  • 1-inch piece fresh ginger, peeled and roughly chopped
  • 2 tbsp coconut aminos
  • 2 tbsp neutral oil
  • 1½ tsp ground allspice
  • 1 tsp dried thyme
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp brown sugar
  • 1½ tsp kosher salt
  • 1 tbsp white wine vinegar

Instructions

  1. Trim any excess skin flaps off 5 large bone-in, skin-on chicken thighs so the skin sits flat. Pat them completely dry with paper towels. Dry skin is the difference between a crispy char and a soggy steam. Set aside.
  2. Make the jerk marinade. Roughly chop 6 scallion stalks, peel 4 garlic cloves, peel and roughly chop a 1-inch piece of fresh ginger, and stem 1 to 2 Scotch bonnet or habanero chillies (seed them if you want to dial the heat back). Add everything to a food processor or blender along with 2 tbsp lime juice (from about 2 limes), 2 tbsp coconut aminos, 2 tbsp neutral oil, 1½ tsp ground allspice, 1 tsp dried thyme, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, 1 tbsp brown sugar, 1½ tsp kosher salt, and 1 tbsp white wine vinegar. Blend until you have a coarse, fragrant paste. Taste it, it should be punchy, spicy, and smell incredible.
  3. Score each chicken thigh two or three times through the skin and into the flesh with a sharp knife, cutting about ½ inch deep. This lets the marinade get right into the meat instead of just sitting on top. Spoon the jerk paste over all 5 thighs, pressing it into the cuts. Get your hands in there and coat every surface. Place them in a large zip-lock bag or shallow dish, cover if needed, and refrigerate for at least 30 minutes. If you have more time, 2 to 4 hours gives noticeably better flavour.
  4. While the chicken marinates, thinly slice 2 to 3 extra scallion stalks for serving and cut 1 lime into wedges. Set both aside.
  5. When you're ready to cook, heat your grill to medium-high, aiming for around 400°F (200°C). Give it a good 10 minutes to get properly hot. Brush the grates with a little oil so the chicken doesn't tear when you turn it.
  6. Take the chicken out of the marinade and shake off any large clumps so it doesn't burn before the inside cooks. Place the thighs skin-side down on the hot grill. Leave them alone for 7 to 8 minutes. You're looking for the skin to release naturally from the grates, if it sticks, it's not ready to flip. Once you see the edges turning deep brown and the skin looks lacquered, flip each thigh.
  7. Cook the second side for another 10 to 12 minutes with the lid down. The chicken is done when a meat thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). The outside should be deeply coloured with some good char on the edges.
  8. Pull the thighs off the grill and let them rest on a board for 5 minutes. They'll keep cooking slightly and the juices will redistribute, so don't skip this.
  9. Scatter the sliced scallions generously over the top of the rested chicken and serve with the lime wedges alongside. A squeeze of lime right before eating really lifts the whole dish.