Spicy Jamaican Jerk Chicken

Name: Spicy Jamaican Jerk Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g boneless, skinless chicken thighs (about 4 large); 2 Scotch bonnet peppers (or 1 habanero, deseeded for less heat); 4 spring onions, roughly chopped; 4 cloves garlic; 20 g fresh ginger, peeled and roughly chopped; 5 g fresh thyme leaves; 10 g allspice berries (or 1 tsp ground allspice); 0.5 tsp ground nutmeg; 0.5 tsp ground cinnamon; 30 g brown sugar; 30 g soy sauce; 15 g lime juice; 20 g vegetable oil (for marinade); 1 tsp salt; 0.5 tsp black pepper; 20 g vegetable oil (for cooking); 50 g chicken stock or water

Thermomix recipe: Spicy Jamaican Jerk Chicken. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

600 g boneless, skinless chicken thighs (about 4 large)
2 Scotch bonnet peppers (or 1 habanero, deseeded for less heat)
4 spring onions, roughly chopped
4 cloves garlic
20 g fresh ginger, peeled and roughly chopped
5 g fresh thyme leaves
10 g allspice berries (or 1 tsp ground allspice)
0.5 tsp ground nutmeg
0.5 tsp ground cinnamon
30 g brown sugar
30 g soy sauce
15 g lime juice
20 g vegetable oil (for marinade)
1 tsp salt
0.5 tsp black pepper
20 g vegetable oil (for cooking)
50 g chicken stock or water

Instructions

Pat the chicken thighs dry with paper towels. Set aside.
Add Scotch bonnet peppers, spring onions, garlic, ginger, thyme leaves, allspice berries, nutmeg, cinnamon, brown sugar, soy sauce, lime juice, 20 g vegetable oil, salt, and black pepper to the clean, dry Thermomix bowl.
Chop 10 sec / Speed 7. Scrape down the sides of the bowl with the spatula. Repeat if necessary until a fine paste forms.
Remove the jerk paste from the bowl and coat the chicken thighs thoroughly. Place the chicken in a non-metallic dish, cover, and refrigerate to marinate for at least 2 hours, or preferably overnight.
Clean the Thermomix bowl. Add 20 g vegetable oil to the bowl.
Heat 3 min / 120°C / Speed 1.
Add 2 marinated chicken thighs to the bowl (cook in batches if necessary to avoid overcrowding). Sauté 8 min / 120°C / Speed 1 / Reverse. Remove the chicken and set aside. Repeat with remaining chicken if cooking in batches.
Return all chicken to the Thermomix bowl. Add 50 g chicken stock or water.
Cook 15 min / 95°C / Speed 1 / Reverse. Pause halfway through (after about 7-8 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring nothing is sticking and the chicken is moving freely. Check for doneness.
For the last 1-2 min, cook 90°C / Speed 1 / Reverse to settle the sauce and prevent sticking.
Serve the Spicy Jamaican Jerk Chicken immediately with your favourite side dishes.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.