Mike Timlin's Jerked Chicken

Get ready to fire up your grill or oven for "Mike Timlin's Jerked Chicken," a bold and flavorful twist on the beloved Jamaican classic. This recipe combines the smoky heat of habanero peppers, the earthy warmth of allspice, and a touch of sweetness from brown sugar, creating a perfectly balanced jerk marinade. Marinating bone-in, skin-on chicken thighs overnight ensures maximum flavor infusion, while grilling or baking locks in the juices and delivers irresistibly crispy skin. Infused with aromatic spices like thyme, cinnamon, and nutmeg, this dish exudes Caribbean flair with every bite. Serve it alongside rice, beans, and grilled vegetables for a vibrant, crowd-pleasing meal that’s ideal for summer barbecues or weeknight dinners. With just 20 minutes of prep time, "Mike Timlin's Jerked Chicken" brings the heat and irresistible flavor straight to your plate!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 2 teaspoons Allspice powder
• 1 teaspoon Thyme (dried)
• 3 stalks Scallions (finely chopped)
• 3 cloves Garlic cloves (minced)
• 2 whole Habanero peppers (or scotch bonnet peppers, minced)
• 2 tablespoons Brown sugar
• 2 tablespoons Lime juice (freshly squeezed)
• 3 tablespoons Soy sauce
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

In a large mixing bowl, combine allspice, thyme, scallions, garlic, habanero peppers, brown sugar, lime juice, soy sauce, vegetable oil, cinnamon, nutmeg, salt, and black pepper to create the jerk marinade. Mix thoroughly.

Step 2

Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 3

Preheat your grill to medium-high heat. If you are using an oven instead, preheat to 375°F (190°C).

Step 4

Remove the chicken from the marinade, allowing any excess to drip off, and discard the marinade.

Step 5

If grilling: Place chicken on the grill, skin-side down. Cook for 6-8 minutes on each side until the skin is nicely charred and the internal temperature reaches 165°F (74°C). If baking: Arrange chicken pieces on a baking sheet lined with foil or parchment paper and bake for 35-45 minutes, flipping halfway through, until fully cooked.

Step 6

Once cooked, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute.

Step 7

Serve with rice, beans, and grilled vegetables for a complete meal. Enjoy your Mike Timlin's Jerked Chicken!

Nutrition Facts

Serving size	(1124.7g)

Amount per serving	% Daily Value*
Calories	2282.6

Total Fat 166.8g	0%
Saturated Fat 43.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 729mg	0%
Sodium 4847.0mg	0%
Total Carbohydrate 39.5g	0%
Dietary Fiber 5.8g	0%
Total Sugars 22.3g
Protein 169.2g	0%

Vitamin D 0IU	0%
Calcium 229.2mg	0%
Iron 11.7mg	0%
Potassium 2283.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 29.0%

Carbs: 6.8%