Spicy Jamaican Jerk Chicken

Name: Spicy Jamaican Jerk Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1.5 kg chicken pieces (thighs, drumsticks, or a mix, bone-in, skin-on); 6 spring onions, roughly chopped; 6 cloves garlic, peeled; 5 cm fresh ginger, peeled, roughly chopped; 1-2 Scotch bonnet peppers, deseeded and roughly chopped (adjust to taste); 2 tbsp fresh thyme leaves; 1 tbsp ground allspice; 1 tsp ground nutmeg; 0.5 tsp ground cinnamon; 2 tbsp brown sugar; 3 tbsp soy sauce; 2 tbsp lime juice; 30 g olive oil (or vegetable oil); 1 tsp salt; 0.5 tsp black pepper; Fresh lime wedges, for serving (optional); Fresh coriander or spring onions, chopped, for garnish (optional)

Thermomix recipe: Spicy Jamaican Jerk Chicken. Ready in 65 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1.5 kg chicken pieces (thighs, drumsticks, or a mix, bone-in, skin-on)
6 spring onions, roughly chopped
6 cloves garlic, peeled
5 cm fresh ginger, peeled, roughly chopped
1-2 Scotch bonnet peppers, deseeded and roughly chopped (adjust to taste)
2 tbsp fresh thyme leaves
1 tbsp ground allspice
1 tsp ground nutmeg
0.5 tsp ground cinnamon
2 tbsp brown sugar
3 tbsp soy sauce
2 tbsp lime juice
30 g olive oil (or vegetable oil)
1 tsp salt
0.5 tsp black pepper
Fresh lime wedges, for serving (optional)
Fresh coriander or spring onions, chopped, for garnish (optional)

Instructions

Pat the chicken pieces dry with paper towels. Score the skin of each piece 2-3 times with a sharp knife. Place the chicken in a large non-metallic bowl or a large zip-top bag.
Add the spring onions, garlic, ginger, and Scotch bonnet peppers to the Thermomix bowl. Chop 5 sec / Speed 7. Scrape down the sides of the bowl with the spatula.
Add the fresh thyme leaves, ground allspice, ground nutmeg, ground cinnamon, brown sugar, soy sauce, lime juice, olive oil, salt, and black pepper to the bowl. Blend 20 sec / Speed 8 until a smooth paste forms. Scrape down the sides and repeat if necessary to ensure a uniform paste.
Pour the jerk marinade over the prepared chicken, ensuring all pieces are well coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (12-24 hours) for the best flavour development.
Preheat your oven to 200°C (400°F) or prepare your grill for medium-high heat. (The Thermomix is used for the marinade, but the chicken is cooked externally for optimal texture).
**Oven Method:** Arrange the marinated chicken pieces in a single layer on a baking tray lined with parchment paper. Bake for 40-50 minutes, flipping halfway, until the chicken is cooked through (internal temperature 74°C / 165°F) and the skin is nicely browned and slightly crispy. For extra crispiness, you can finish under the broiler for 2-3 minutes, watching carefully to prevent burning.
**Grill Method:** Grill the chicken for 25-35 minutes, turning frequently, until cooked through and charred in places. Baste with any remaining marinade during the last 10 minutes of cooking (ensure the marinade boils on the chicken for food safety).
**Air Fryer Method:** Place chicken in a single layer in the air fryer basket (cook in batches if necessary). Air fry at 190°C (375°F) for 25-35 minutes, flipping halfway, until cooked through and crispy.
Let the cooked chicken rest for 5 minutes before serving. Garnish with fresh lime wedges and chopped fresh coriander or spring onions, if desired. Serve with traditional sides like rice and peas, coleslaw, or a fresh green salad.

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