- Main
- Chicken
- Caribbean
- Make-ahead
- Oven
- Blender
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the jerk marinade
- 1 bunch
scallions, trimmed and roughly chopped (about 8)
- 1–2
Scotch bonnet chiles, stemmed, seeded if you want less heat
- 4 cloves
garlic, peeled
- 2 tbsp
fresh ginger, peeled and chopped
- 2 tbsp
fresh thyme leaves, or 2 tsp dried thyme
- 1 tbsp
ground allspice
- 1 tsp
ground cinnamon
- 1/2 tsp
freshly grated nutmeg
- 2 tbsp
dark brown sugar, packed
- 3 tbsp
soy sauce
- 3 tbsp
lime juice, freshly squeezed
- 2 tbsp
vegetable oil
- 1 1/2 tsp
kosher salt
- 1 tsp
black pepper
For the chicken
- 8
chicken legs (drumsticks and thighs, about 4 lb total), patted dry
For the pineapple-scallion salsa
- 3 cups
fresh pineapple, cut into 1/2-inch dice (about half a pineapple)
- 4
scallions, thinly sliced
- 1/2
red bell pepper, finely diced
- 1/4 cup
cilantro, chopped
- 2 tbsp
lime juice, freshly squeezed
- 1/2
Scotch bonnet or jalapeño chile, seeded and minced (optional)
salt, to taste
- Dairy-free
Contains soy (soy sauce) and wheat (soy sauce).
Not checked: Scotch bonnet or jalapeño chile.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the marinade: put the scallions, Scotch bonnet, garlic, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil, salt and pepper in a blender. Blend to a thick, fairly smooth paste, scraping down the sides as needed. Wear gloves or wash your hands well after handling the chiles.
10 min
- 1 bunch scallions
- 1–2 Scotch bonnet chiles
- 4 cloves garlic
- 2 tbsp fresh ginger
- 2 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 2 tbsp dark brown sugar
- 3 tbsp soy sauce
- 3 tbsp lime juice
- 2 tbsp vegetable oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- Step 2
Score each chicken leg two or three times down to the bone with a sharp knife. Put the legs in a large bowl or zip-top bag, pour over the marinade and rub it into the cuts and under the skin. Cover and refrigerate at least 4 hours, ideally overnight.
4 hr, hands-off
- 8 chicken legs (drumsticks and thighs, about 4 lb total)
- Step 3
Take the chicken out of the fridge and heat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top if you have one. Arrange the legs skin side up, spaced apart, and spoon any clinging marinade over them.
15 min · 425°F
- Step 4
Roast until the chicken is cooked through and the juices run clear, 40 to 45 minutes. It should read 175°F at the thickest part of the thigh.
45 min, hands-off · 425°F
- Step 5
While the chicken roasts, make the salsa: stir together the pineapple, scallions, bell pepper, cilantro, lime juice and minced chile in a bowl. Season with salt and let it sit at room temperature until serving.
10 min
- 3 cups fresh pineapple
- 4 scallions
- 1/2 red bell pepper
- 1/4 cup cilantro
- 2 tbsp lime juice
- 1/2 Scotch bonnet or jalapeño chile
- salt
- Step 6
Switch the oven to broil. Move the pan 6 to 8 inches below the element and broil the chicken 3 to 5 minutes, until the skin is blistered and charred in spots. Watch it closely so it chars but doesn't burn.
5 min
- Step 7
Rest the chicken 5 minutes, then serve with the pineapple-scallion salsa spooned alongside.
5 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026