“Tired of the jokes and in need of some real Jerk? This Jerk Chicken thigh recipe will make you feel Irie. Yeah, mon!” – Chef Noel Cunningham, Cuisine by Noel
Jerk is traditionally done over pimento wood on a grill but making jerk in your oven is very convenient if you don’t have a grill or can’t go outside. So grill or no grill, don’t deprive yourself of this Caribbean vacation right out of your oven!
The jerk marinade can be made days in advance and the chicken tastes better when its marinated for at least 4 hours or overnight.
- 2 lb deboned chicken thigh
- 6 whole scotch bonnet peppers
- Allspice pimento
- 2 Tbsp. brown sugar
- 1 medium onion chopped
- 1 head garlic
- 1 tsp. grated nutmeg
- 2 Tbsp. chopped ginger
- 1/2 tsp. cinnamon powder
- 2 Tbsp. soy sauce
- 2 stalks scallion
- 1 sprig thyme
- 1/4 cup vegetable oil
- 1 cup medium-grain instant couscous
- 2 cups water
- 1 tsp. fine sea salt
- 1 tsp. grated lemon zest
- 1 tsp. parsley leaves chopped
- 1 stalk scallion trimmed and cut into very thin rings
- 1 Tbsp. butter
- 1 oz. fresh spinach leaves finely chopped
For the Jerk Marinade: all ingredients for jerk marinade in a blender and blend until smooth. Trim excess fat off chicken, rinse and pat dry with a cloth or paper napkin. Place chicken in a medium bowl and cover jerk marinade.
Turn the chicken around to make sure that all the pieces are coated. Cover the bowl with plastic wrap and place in the refridgerator for a minimum of 2 hours or over night.
Preheat oven to 350 degrees F and place chicken pieces on a baking sheet. Bake in the oven for 15 minutes then turn onto the other side and leave to cook for an additional 10 minutes or until cooked through and the internal temperature reaches 165.
In a medium saucepan add water, butter and salt and bring to a boil. Add couscous, stir and leave to cook for 2 minutes.
Remove from heat. Add lemon zest, chopped spinach, scallion and parsley; cover and let stand for 5 minutes until all liquid has absorbed.
Fluff with a fork before serving. (Can be prepared and refrigerated for up to 8 hours).
Recipe by Chef Noel Cunningham