Boneless chicken thighs soaked in a homemade jerk marinade of scotch bonnet peppers, allspice, ginger, thyme, molasses and fresh lime and orange, then seared in cast iron and baked in their own sauce. The heat builds at the back of each bite, balanced by the sweetness and citrus. I serve it in a bowl with rice, red beans and crispy tostones.
Why this works
- A homemade jerk marinade beats a jar: fresh ginger, garlic, thyme and whole scotch bonnets give it real depth.
- Molasses, lime and orange balance the heat so it’s spicy, not punishing.
- Thighs stay juicy through the long marinade and the bake.
- Searing first and a quick broil last give you the char jerk is known for.
My tips
- Wear gloves when you handle scotch bonnets, and keep your hands away from your eyes.
- For less heat, use 1 scotch bonnet and remove the seeds.
- Marinate overnight if you can; 2 hours is the minimum.
- Use gluten-free soy sauce or tamari to keep it gluten-free.
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The story behind it
Jump to RecipeThe inspiration for this Jamaican Jerk Chicken Stew was the JERK CHICKEN I recently made. My wife and I absolutely loved the flavor. I told the story in the last post that we had the jerk chicken from this local restaurant and I just had to try and make it myself. We all assume it is a spicy dish but it really is balanced. Good heat does not hit you upfront but hits you at the back when you take a bite. Do you know what I mean?
I am calling this dish a stew more because of all that I served in the jerk bowl. The sweet and spicy chicken has red beans and rice. I also made my own tostones. Those are plantains that are twice fried and smashed. Tostones are a Puerto Rican favorite. As I write this post and this paragraph, I realize how this food is really Caribbean. It could hail from any of the islands. That makes total sense an the foods traveled by boat from one island to the next. Bottom line is the flavors are distinct and so good. If you have not tried this type of food, you need to give it a try.
I really enjoy mixing sweet and spicy and adding citrus. Adding citrus is probably the biggest trick I have learned from watching all my food shows. The learning is that citrus can cut through richness, or in this case, balance out the scotch bonnet peppers. This dish is balanced by limes, oranges and molasses for the sweetness.
The cast of characters.
The marinating of the chicken.
The Jamaican Jerk Chicken Stew plated.
Make ahead & storage
- Blend the marinade up to 3 days ahead.
- The chicken can marinate up to 24 hours.
- Leftovers keep 3–4 days in the fridge and reheat well, covered, at 325°F.
Variations
- Use bone-in thighs or drumsticks; add 15–20 minutes to the bake.
- Grill the marinated chicken instead of baking it.
- Add diced sweet potato with the carrots for a heartier stew.
Questions people ask
How spicy is it?
Medium-hot with two scotch bonnets. The molasses and citrus round it out. Use one pepper, seeded, for mild.
What do I serve with jerk chicken stew?
Rice and red beans, tostones (twice-fried plantains), or a simple slaw.
Can I use habaneros?
Yes. Habaneros are the closest substitute for scotch bonnets.
You might also like: Authentic Jerk Chicken · Jerk Chicken with Pineapple Salsa · Jerk Chicken Fried Rice
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The Recipe
Jamaican Jerk Chicken Stew
Ingredients
- 12 Whole Boneless, Skinless Chicken Thighs
- 1 Tbsp Ground Allspice
- 2 Whole Scotch Bonnet Peppers
- 4 Whole Garlic Cloves, chopped
- 2 Inches Fresh Ginger, grated
- 1/2 Whole Lime, squeezed
- 1/2 Whole Orange, squeezed
- 3 Sprigs Thyme
- 1/4 Cup Gluten Free Soy Sauce
- 1 Tbsp Black Peppercorns
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Cinnamon
- 2 Tsp Salt
- 2 Tbsp Molasses
- 3 Whole Carrots, peeled and diced
Instructions
- Put the allspice, thyme leaves, garlic, scotch bonnets, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce, molasses, orange juice and lime juice in a blender. Purée until smooth.
- Put the chicken in a bowl and cover it with the marinade. Refrigerate at least 2 hours, preferably overnight.
- Heat the oven to 350°F. Lift the chicken out of the marinade, saving the marinade.
- In a cast iron skillet over medium-high heat, brown the chicken about 2 minutes per side.
- Move the chicken to a baking dish, scatter in the carrots and pour the marinade back over.
- Bake uncovered 45 minutes to 1 hour, until the chicken is tender and reaches at least 165°F.
- Finish under the broiler for a minute or so for extra char. Serve with rice, red beans and tostones. Enjoy!
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