Jerk chicken is a classic Jamaican dish that works great on its own or served with rice and peas. Follow Weber’s simple instructions to create a delicious jerk marinade - the perfect preparation for your barbecued chicken thighs. Remember to leave plenty of time for the chicken to marinade - you’ll need 12 to 24 hours before you start cooking.
Serves: 6
Jerk Chicken with Sour Cream
- Prep Time
- 20 min.
- Cooking Time
- 15 min.
- Method
- Direct
- Prep Time
- 20 min.
- Cooking Time
- 15 min.
- Method
- Direct
Ingredients
- 12 Bone-in chicken thighs
- Sour cream
- MARINADE
- 1/2 Large onion
- 2 Scotch-bonnet peppers
- 4 tsp Garlic powder
- 2 tsp Ground allspice
- 2 tsp Dried thyme
- 1 tsp Cayenne pepper
- 1 tsp Ground black pepper
- 1 tsp Dried sage
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Granulated sugar
- 2 tbsp Vegetable oil
- 2 tbsp Soy sauce
- 4 tbsp White wine vinegar
- 2 tbsp Lime juice
Instructions
- 01Peel the onion for the marinade and chop it finely.
- 02Wash the peppers and remove the seeds, then chop finely.
- 03Mix the onion and peppers with the rest of the ingredients for the marinade in a bowl and then add the chicken thighs - make sure you coat them evenly , allowing for all the thigh to be covered.
- 04Cover, and allow to marinade for 12-24 hours in the fridge.
- 01Prepare the barbecue for direct heat, approx. 200 ºC.
- 02Cook the chicken thighs for around 7 minutes on each side until the core temperature reaches 75ºC – test using a thermometer.
- 03Remove the chicken from the grate and allow it to rest for 5-10 minutes and serve with sour cream.
- 01This dish pairs brilliantly with peas, and a sour cream dip, to refresh you from the heat.
In the Kitchen
At the Barbecue
Serving Suggestion
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 12 Bone-in chicken thighs
- Sour cream
- MARINADE
- 1/2 Large onion
- 2 Scotch-bonnet peppers
- 4 tsp Garlic powder
- 2 tsp Ground allspice
- 2 tsp Dried thyme
- 1 tsp Cayenne pepper
- 1 tsp Ground black pepper
- 1 tsp Dried sage
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Granulated sugar
- 2 tbsp Vegetable oil
- 2 tbsp Soy sauce
- 4 tbsp White wine vinegar
- 2 tbsp Lime juice
Instructions
- 01Peel the onion for the marinade and chop it finely.
- 02Wash the peppers and remove the seeds, then chop finely.
- 03Mix the onion and peppers with the rest of the ingredients for the marinade in a bowl and then add the chicken thighs - make sure you coat them evenly , allowing for all the thigh to be covered.
- 04Cover, and allow to marinade for 12-24 hours in the fridge.
- 01Prepare the barbecue for direct heat, approx. 200 ºC.
- 02Cook the chicken thighs for around 7 minutes on each side until the core temperature reaches 75ºC – test using a thermometer.
- 03Remove the chicken from the grate and allow it to rest for 5-10 minutes and serve with sour cream.
- 01This dish pairs brilliantly with peas, and a sour cream dip, to refresh you from the heat.
In the Kitchen
At the Barbecue
Serving Suggestion
Jerk chicken is a classic Jamaican dish that works great on its own or served with rice and peas. Follow Weber’s simple instructions to create a delicious jerk marinade - the perfect preparation for your barbecued chicken thighs. Remember to leave plenty of time for the chicken to marinade - you’ll need 12 to 24 hours before you start cooking.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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