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Authentic Jerk Chicken with Charred Pineapple Salsa

Authentic Jerk Chicken with Charred Pineapple Salsa

Dinner
Prep Time
30min
Cook Time
45min
Servings
4
Calories
485
Chef's Note

Remember to bloom your dried spices first—that toasting step for the allspice berries isn't optional. As discussed in the post, this wakes up the essential oils and transforms the flavor from dusty to vibrant. The difference between toasted and untoasted allspice in jerk seasoning is the difference between authentic and ordinary. Also, don't fear the Scotch bonnets; their fruity, floral heat is what makes jerk taste like jerk, not just generic spicy chicken.

Tags
caribbean
jamaican
jerk
spicy
grilled
chicken
island-cooking
marinated
tropical
authentic
Ingredients

  • 8 pieces bone-in, skin-on chicken thighs

  • 2 tablespoons whole allspice berries

  • 2 whole Scotch bonnet peppers

  • 8 sprigs fresh thyme sprigs

  • 6 whole scallions

  • 2 inches fresh ginger

  • 6 cloves garlic cloves

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 2 tablespoons brown sugar

  • 3 tablespoons soy sauce

  • 3 tablespoons fresh lime juice

  • 1/4 cup vegetable oil

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 cups fresh pineapple

  • 1 whole red bell pepper

  • 1/4 cup red onion

  • 1/4 cup fresh cilantro

  • 1 whole lime

Instructions
  • 1

    Toast the allspice berries in a dry skillet over medium heat for 2-3 minutes until fragrant, shaking occasionally. Let cool completely, then grind in a spice grinder or mortar and pestle.

  • 2

    Remove seeds from 1 Scotch bonnet pepper for moderate heat (keep seeds in the second pepper for authentic fire). Roughly chop the peppers, scallions, ginger, and garlic.

  • 3

    In a blender, combine the toasted ground allspice, Scotch bonnets, scallions, ginger, garlic, thyme leaves (stripped from stems), cinnamon, nutmeg, brown sugar, soy sauce, lime juice, vegetable oil, salt, and black pepper. Blend until you have a smooth, thick paste.

  • 4

    Pat chicken thighs dry with paper towels. Score the skin side with shallow cuts to help the marinade penetrate. Place chicken in a large bowl or zip-top bag.

  • 5

    Pour the jerk paste over the chicken, using your hands (wear gloves!) to massage it thoroughly into every piece, getting under the skin and into the scored cuts. Cover and refrigerate for at least 4 hours, or overnight for best results.

  • 6

    Remove chicken from refrigerator 30 minutes before cooking to take the chill off. Preheat your grill to medium-high heat (400-450°F), or preheat oven to 425°F.

  • 7

    If grilling: Oil the grates well. Place chicken skin-side down and grill for 6-7 minutes until charred. Flip and continue grilling for 25-30 minutes, moving to indirect heat if flare-ups occur, until internal temperature reaches 175°F.

  • 8

    If oven-roasting: Place chicken skin-side up on a wire rack over a foil-lined baking sheet. Roast for 35-40 minutes until skin is deeply caramelized and internal temperature reaches 175°F. For extra char, broil for the final 2-3 minutes.

  • 9

    While chicken cooks, make the salsa: Char pineapple chunks and diced red bell pepper on the grill or in a hot cast-iron skillet until blackened in spots, about 8-10 minutes total.

  • 10

    Roughly chop the charred pineapple and pepper. Combine with finely diced red onion, chopped cilantro, juice of 1 lime, and a pinch of salt. Toss gently.

  • 11

    Let chicken rest for 5 minutes after cooking. The juices will redistribute and the crust will set.

  • 12

    Serve chicken hot with the charred pineapple salsa spooned over top or on the side. Garnish with extra fresh thyme if desired.

Nutrition Information (per serving)
485
Calories
38g
Protein
22g
Carbs
28g
Fat
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