This the seasons! it's 2016 and I still feel like I'm in 2015. Maybe because I still have tons of memories to share with a lot of you.

I want to share with you a simple and quick recipe to whip up for any occasion. Jerk Chicken! Never made it in my life. But after browsing a few recipes, this is what I whipped up at home with what I had.


  • 18 pieces of chicken thigh (fat trimmed off as much as possible)
  • 1.5 full bundles of green onions
  • 3/4 cup of brown sugar
  • 1 tablespoon all spice
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon of black pepper
  • 8 cloves of garlic
  • 1 shallot
  • 4 Thai chilis (what I had at home. I would use serranos if I had some)
  • 1/4 cup of soy sauce
  • 1/4 cup (or so) of olive oil

All items will be combined in a food processor. The oil will be drizzled in last to combine the ingredients together. Give it a quick taste for saltiness. If more salt is needed, just add a few pinches of kosher salt. The chicken itself will release a lot of fat, so you don't want the marinade to be too water.

Place the chickens in a roasting pan and slather the marinade rubbing each chicken to make sure they have a coating. Wrap the pan with foil tightly, then preheat your oven to 350. You can let your chicken marinade overnight or with a few hours. I only let mine marinade for 30 minutes or so.

The chicken is place in the oven for 40 minutes, then the heat was cranked to 400 for another 15-20. The chicken was left to rest in the pan for an hour before I took it outside to give it a quick sear to caramelizes the chicken.



There you go! simple jerk chicken. I feel giving it a quick char is imperative because it really brings out the sweetness from the brown sugar and the crispy bits from the skin. Can't say no to that.

happy cooking.