Entree: Aruba – Central Culinary Region – Aruban Jerk Chicken (Spicy marinated and grilled chicken seasoned with Caribbean jerk spices and bright citrus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 scallions, chopped (about 1/2 cup (50 g))
- 3 cloves garlic, peeled
- 1 small scotch bonnet or habanero pepper, seeded for less heat if desired
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) fresh orange juice
- 2 tbsp (25 g) packed brown sugar
- 1 tbsp (15 ml) vegetable oil for the marinade
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for grilling or brushing
- Lime wedges for serving
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 scallions, chopped (about 1/2 cup/50 g)
- 3 cloves garlic, peeled
- 1 small scotch bonnet or habanero pepper, seeded for less heat if desired
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) fresh orange juice
- 2 tbsp (25 g) packed brown sugar
- 1 tbsp (15 ml) vegetable oil for the marinade
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for grilling or brushing
- Lime wedges for serving
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a blender or food processor combine scallions, garlic, scotch bonnet, soy sauce, lime juice, orange juice, brown sugar, 1 tablespoon (15 ml) vegetable oil, allspice, cinnamon, nutmeg, thyme, salt, and pepper. Blend until a coarse paste forms.
2. Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them, massaging to coat. Marinate in the refrigerator for at least 2 hours or preferably overnight for deeper flavor.
3. Preheat a grill to medium-high heat or preheat the oven to 400°F (200°C) if roasting. If grilling, oil the grates lightly.
4. Remove chicken from the marinade, letting excess drip off. Reserve the remaining marinade to baste if desired. Brush the chicken with 1 tablespoon (15 ml) vegetable oil.
5. Grill the chicken, skin-side down first, for about 6–8 minutes per side, reducing heat if flare-ups occur, until nicely charred and internal temperature reaches 165°F (74°C). If roasting, place on a foil-lined sheet pan and roast 35–40 minutes until cooked through and skin is caramelized, basting once or twice with reserved marinade (bring reserved marinade to a boil for 2 minutes before basting if it contacted raw chicken).
6. Let the chicken rest 5 minutes, garnish with chopped parsley or cilantro, serve with lime wedges on the side.

1. In a blender or food processor combine scallions, garlic, scotch bonnet, soy sauce, lime juice, orange juice, brown sugar, 1 tablespoon vegetable oil, allspice, cinnamon, nutmeg, thyme, salt, and pepper. Blend until a coarse paste forms.
2. Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them, massaging to coat. Marinate in the refrigerator for at least 2 hours or preferably overnight for deeper flavor.
3. Preheat a grill to medium-high heat or preheat the oven to 400°F (200°C) if roasting. If grilling, oil the grates lightly.
4. Remove chicken from the marinade, letting excess drip off. Reserve the remaining marinade to baste if desired. Brush the chicken with 1 tablespoon vegetable oil.
5. Grill the chicken, skin-side down first, for about 6–8 minutes per side, reducing heat if flare-ups occur, until nicely charred and internal temperature reaches 165°F (74°C). If roasting, place on a foil-lined sheet pan and roast 35–40 minutes until cooked through and skin is caramelized, basting once or twice with reserved marinade (bring reserved marinade to a boil for 2 minutes before basting if it contacted raw chicken).
6. Let the chicken rest 5 minutes, garnish with chopped parsley or cilantro, serve with lime wedges on the side.