Jamaican Jerk Chicken

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  5 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 Green Onion (Scallion)(60g)
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  6 Garlic(18g)
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  2 JalapeñO Pepper(28g)
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  0.3 cup Lime Juice, Fresh
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Brown sugar
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  2 tsp Thyme, Dried
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  2 tsp Nutmeg, Ground
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  2 tsp Cinnamon, Ground
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  2 tsp Allspice, Ground
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  2 tsp Ginger, Fresh Root
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  2 tsp 2 teaspoons kosher salt
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  1.5 tsp 1 1/2 teaspoons ground black pepper

Instructions

1. 1Pat the chicken thighs dry, then use a sharp knife to poke several holes through the skin and into the meat to help the marinade penetrate. Place the chicken in a large bowl or baking dish.
2. 2Chop the green onions, reserving half of the dark parts in a small bowl for garnish. Add the remaining white and light green parts to a food processor along with the garlic, jalapeño, lime juice, olive oil, brown sugar, thyme, nutmeg, cinnamon, allspice, ginger, salt, and black pepper. Blitz until combined (mixture need not be perfectly smooth).
3. 3Pour the marinade over the chicken and turn to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
4. 4Remove the chicken from the refrigerator and let sit at room temperature for at least 15 minutes before cooking.
5. 5Heat a large skillet over medium-high heat for 2 minutes. Add the chicken thighs skin-side down and cook 15–18 minutes until the skin is golden brown and crispy, then flip and cook 12–15 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
6. 6Transfer the cooked chicken to a plate and let rest for at least 5 minutes.
7. 7Divide the rested chicken evenly among 4 airtight containers while still warm, spooning any pan drippings over each portion.
8. 8Top each container with the reserved green onions just before serving, or store the garnish separately and add fresh when reheating.