F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Tangy Sort-Of Jerk Chicken

  • ACTIVE: 1 HR
  • TOTAL TIME: 2 HRS plus overnight marinating
  • SERVINGS: 6
  • HEALTHY
  • STAFF-FAVORITE

Chef Steven Brown flavors his jerk-style chicken with a highly spiced, tangy marinade, but there’s something else that makes it so good: a serious dry-brining. “Season the daylights out of the chicken thighs with kosher salt,” advises Brown. “Really season them. Think snow. Then let them sit for half an hour, but don’t leave them for a whole episode of Breaking Bad—that’s 47 minutes.”

  1. 12 chicken thighs (about 7 ounces each)
  2. Kosher salt
  3. 1 small white onion, chopped
  4. 3 scallions, sliced
  5. 1 small habanero, stemmed
  6. 5 garlic cloves
  7. 1/2 tablespoon minced peeled fresh ginger
  8. 2 teaspoons ground allspice
  9. 1 tablespoon thyme leaves
  10. 1 tablespoon sugar
  11. 1/2 tablespoon cayenne pepper
  12. 1/2 tablespoon freshly ground black pepper
  13. 3/4 teaspoon freshly grated nutmeg
  14. 3/4 teaspoon cinnamon
  15. 1/2 cup white wine vinegar
  16. 1/2 cup fresh orange juice
  17. 1/3 cup fresh lime juice
  18. 1/4 cup soy sauce
  19. 2 tablespoons Coke
  20. 1/4 tablespoon liquid smoke (optional)
  21. 1/4 cup canola oil, plus more for brushing
  1. Arrange the chicken on a large baking sheet and season generously with salt. Let stand at room temperature for 30 minutes. Rinse the chicken and pat dry.
  2. Meanwhile, in a blender, puree the onion, scallions, habanero, garlic and ginger until chunky. Add the allspice, thyme, sugar, cayenne, black pepper, nutmeg and cinnamon and puree until very smooth. Transfer the puree to a large bowl and whisk in the vinegar, orange juice, lime juice, soy sauce, Coke and liquid smoke, then whisk in the 1/4 cup of oil. Add the chicken and turn to coat thoroughly. Cover and refrigerate overnight.
  3. Light a grill and brush the grates with oil. Transfer the chicken to a large plate. Transfer the marinade to a medium saucepan and boil until reduced by half, about 15 minutes.
  4. Brush the chicken with oil and grill over moderate heat for 25 minutes, until lightly charred and cooked through. Brush the chicken with some of the marinade and grill for 1 minute. Serve the chicken with the remaining reduced marinade.

Suggested Pairing

Juicy, fruit-forward rosé.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.