Diced chicken thighs marinated in classic jerk aromatics—thyme, allspice, ginger, and Scotch bonnet. Then hard‑seared for smoky edges and juicy centers.←Back to Taco Base Recipes
1 pepper Scotch bonnet or habanero, minced (seeds/membranes removed for medium)
1 lime lime, zested and juiced
Make the jerk mix: In a bowl, combine oil, scallions, garlic, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, salt, black pepper, minced Scotch bonnet, and the lime zest and juice. Stir to a loose, aromatic paste (it should smell like a warm spice shop).
Reserve 2 tbsp of the paste in a small cup for finishing—keep it clean and away from raw chicken.
Marinate: Toss the diced chicken with the remaining paste. Chill 30–60 minutes; jerk is assertive and works fast.
Sear: Heat a large cast‑iron over medium‑high until a thin sheen of oil shimmers and the first wisp of smoke appears. Lay chicken in a single layer; don’t move it for 2 minutes to get a crust, then cook 6–8 minutes total, turning, until charred in spots and 165°F/74°C inside.
Finish: Transfer to a bowl and toss with the reserved clean paste. Rest 2 minutes; taste and add a pinch of salt or a squeeze of lime as needed.
Mild it down: Use half a pepper, scrape out seeds and membranes, or add 1 tsp extra brown sugar to round the heat. Your eyebrows may remain attached.
Chef's Notes
After marinating, spread the chicken on a rack and air-dry 10-15 minutes. This quick pellicle helps the paste cling and browns faster with less steam and more char. Scotch bonnets are the traditional pepper, available at Caribbean groceries and increasingly at regular supermarkets. Habaneros make an acceptable substitute since they're cousins in both heat and fruity flavor. Allspice is called 'pimento' in Jamaica and is the defining note of jerk seasoning. Fresh thyme is essential here; dried won't give you that green, herbaceous punch. If you don't have a cast iron skillet, a heavy-bottomed pan works, but cast iron's heat retention creates superior crust. Legend holds that the first jerk seasoning was developed by Maroons in the Blue Mountains who discovered that certain spice combinations could make even the most stubborn meat submit to deliciousness. The spices remain undefeated.
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