Category Archives: Jamaican Jerk

Drunk & Jerked Chicken Thighs

Serves approximately 4-6 people

4 tbsp District Spice Jamaican Jerk blend
4 lbs Bone-in skin-on chicken thighs
1 cup Rum
1 cup Olive oil
2 Limes, juiced
1 tsp Salt

  1. Combine District Spice Jamaican Jerk blend, rum, olive oil, lime juice, and salt in a bowl, and whisk until well-blended.
  2. Place chicken thighs in one gallon resealable bag.
  3. Pour marinade into bag, seal, and mix to ensure chicken is coated.
  4. Place bag into refrigerator and allow chicken to marinade about 24 hours. Flip bag about halfway through and ensure chicken is coated in marinade.
  5. Warm up grill, or pre-heat oven, to about 400 degrees Fahrenheit, and place chicken bone side down on grill, or arrange on a grill pan for baking in oven.  Carefully pour excess marinade over top of chicken.
  6. Grill chicken on medium heat (or bake in oven) for about 30-40 minutes, until a nice charring forms on the underside, and the chicken feels firm.
  7. Remove chicken from grill or oven, cover with aluminum foil, and allow to rest for approximately 5 minutes.
  8. Serve hot.

 

Advertisements

District Spice Chicken Thighs

Recommended Blends: Adana, BBQ, Chili Dust, Congressional Grilling, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Poultry, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar

District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)

Pre-heat oven to 350 degrees on bake.

Place chicken thighs on baking rack, in baking pan.

Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).

Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.

Chicken Thighs Jerk
(Chicken thighs with Jamaican Jerk, just before baking)