Follow these steps for perfect results
scallions
coarsely chopped
onion
medium
thyme leaves
garlic cloves
peeled
Scotch bonnet chiles
stemmed
fresh ginger
peeled and thinly sliced
ground allspice
kosher salt
vegetable oil
chicken thighs
skinless, boneless, cut into thirds
wooden skewers
soaked in water
Fresh Pineapple Salsa
for serving
Combine scallions, onion, thyme, garlic, chiles, ginger, allspice, salt, and oil in a food processor.
Puree the ingredients until smooth.
Pour the puree into a bowl.
Add the chicken to the bowl.
Turn the chicken to coat it thoroughly with the marinade.
Cover the bowl and refrigerate for at least 12 hours or overnight, turning the chicken occasionally.
Remove the chicken from the refrigerator 30 minutes before cooking.
Light a grill or preheat a grill pan to medium-high heat.
Thread 3 pieces of chicken onto each wooden skewer, wiping off excess marinade.
Grill the chicken skewers over moderately high heat, turning once.
Cook until lightly charred outside and cooked through, about 8 minutes total.
Serve the hot grilled chicken skewers immediately with fresh pineapple salsa.
Expert advice for the best results
For best flavor, marinate the chicken for at least 24 hours.
Soaking wooden skewers prevents them from burning on the grill.
Serve with coconut rice and beans for a complete Caribbean meal.
Everything you need to know before you start
15 minutes
Chicken can be marinated up to 48 hours in advance.
Serve skewers on a platter, garnished with fresh cilantro and lime wedges.
Coconut rice
Black beans
Grilled vegetables
A classic Jamaican lager.
Tropical and refreshing.
Discover the story behind this recipe
Jerk is a traditional Jamaican cooking style using a blend of spices.
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