Jerk Chicken Recipe Bon Appetit | Open Dishes Recipe Online Blog

Picture this: you’re lounging on the beach, soaking up the sun and sipping on a fruity drink with a tiny umbrella in it. Sounds pretty great, right? Well, it just got even better because I’ve got the recipe for some seriously spicy and delicious jerk chicken that will transport your taste buds straight to the Caribbean.

Let’s start with a disclaimer: this recipe is not for the faint of heart. If you’re one of those people who thinks ketchup is spicy, this might not be the dish for you. But if you’re a fire-breathing dragon who loves to sweat while they eat, then buckle up and get ready for a wild ride.

First up, we’ve got an easy jerk chicken recipe with pineapple that will knock your socks off. We’ve got juicy chicken thighs coated in a spicy marinade made with all sorts of tasty ingredients like scotch bonnet peppers, garlic, ginger, and thyme. But wait, it gets even better, because we’re adding some sweet caramelized pineapple to the mix for a flavor explosion that will make your taste buds do a little dance.

To start, preheat your oven to 400 degrees Fahrenheit. In a blender or food processor, combine 2 chopped scallions, 2 scotch bonnet peppers (seeds and all if you’re feeling brave), 3 cloves of garlic, a thumb-sized piece of ginger, 2 tablespoons soy sauce, 1 tablespoon vegetable oil, 1 tablespoon honey, 1 teaspoon dried thyme, 1 teaspoon ground allspice, and a pinch of salt. Blend everything until smooth.

Next, place 4 chicken thighs in a baking dish and pour the marinade over the top. Rub the marinade all over the chicken, making sure it’s coated evenly. Slice up some fresh pineapple and tuck the pieces in around the chicken. Pop the whole thing in the oven and bake for 35-40 minutes, or until the chicken is cooked through and the pineapple is caramelized.

Now, onto the second recipe: jerk chicken legs from Bon Appetit. These bad boys are smoky, spicy, and downright delicious. The recipe calls for a Scotch bonnet pepper, but if you can’t find one (or if you’re a wimp like me), you can substitute with a jalapeño. Just make sure to wear gloves when handling the pepper, and wash your hands thoroughly afterwards. Trust me on this one.

To start, preheat your grill (or grill pan) to medium-high heat. In a food processor, combine 2 chopped scallions, 2 garlic cloves, 1 tablespoon ground allspice, 1 tablespoon packed brown sugar, 1 tablespoon vegetable oil, 1 teaspoon dried thyme, 1 teaspoon salt, and 1 chopped Scotch bonnet or jalapeño pepper. Blend everything until smooth.

Next, toss 8 chicken legs (skin on) in the marinade, making sure they’re coated evenly. Grill the chicken for about 8 minutes per side, or until it’s cooked through and the skin is crispy and charred in spots. Serve with some lime wedges and cold beer, and you’ve got a party on a plate.

So there you have it, folks. Two seriously spicy and delicious jerk chicken recipes that will make you feel like you’re on a tropical vacation. Just don’t blame me if you start sweating halfway through the meal.

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