There’s something about that first sizzle when chicken hits a hot skillet that instantly lifts the mood. I remember the last time I made this skillet jerk chicken—it was one of those evenings where I wasn’t quite sure what I wanted for dinner, but craving something bold and comforting at the same time. The spices began to fill the kitchen, a smoky, spicy invitation that made me forget the day’s chaos. I did get distracted halfway through, checking my phone and almost forgetting to flip the chicken, but those slightly charred edges? Perfectly worth it. It’s that kind of recipe that doesn’t demand perfection, just a little attention and a willingness to enjoy the process.
Why You’ll Love It:
- The flavors are vibrant and complex without needing hours of prep—great for busy weeknights.
- It’s simple—and that’s kind of the point; you get big taste without fuss.
- The smoky, spicy kick can be adjusted to your heat tolerance, but beware: a little goes a long way.
- Leftovers reheat well, which is a nice bonus when you’re not in the mood to cook twice.
If you’re a little nervous about handling Scotch bonnet peppers, just remember you can always tone down the heat a bit by using less or skipping the seeds. The marinade still packs plenty of flavor even then.
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Skillet Jerk Chicken
- Total Time: 40 minutes
- Yield: 4 1x
Description
A flavorful and spicy Jamaican-inspired skillet jerk chicken recipe that’s quick to prepare and perfect for a delicious weeknight dinner.
Ingredients
4 boneless, skinless chicken thighs
2 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon ground allspice
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
3 garlic cloves, minced
1 small Scotch bonnet pepper, seeded and finely chopped
1 tablespoon fresh ginger, grated
2 green onions, finely chopped
1 tablespoon lime juice
Instructions
In a medium bowl, combine olive oil, soy sauce, brown sugar, allspice, dried thyme, cinnamon, nutmeg, smoked paprika, cayenne pepper, black pepper, salt, minced garlic, chopped Scotch bonnet pepper, grated ginger, chopped green onions, and lime juice to create the jerk marinade.
Add the chicken thighs to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours for best flavor.
Heat a large skillet over medium-high heat.
Remove the chicken from the marinade, allowing excess marinade to drip off, and place the chicken thighs in the hot skillet.
Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a nice charred crust.
Remove the chicken from the skillet and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually reach for a sturdy skillet that can handle high heat without warping—nothing fancy needed here. When serving, this chicken pairs wonderfully with something simple like steamed rice or a fresh salad to balance the spice. Sometimes I toss in a few pineapple chunks while cooking for a sweet contrast, though I haven’t tested it extensively—just a spontaneous idea that turned out surprisingly nice. Another time, I swapped chicken thighs for drumsticks, and while the flavor held up, the cooking time stretched a bit longer than I expected. You could also try marinating the chicken overnight for an even deeper flavor if you have the time.
FAQ:
Q: Can I use chicken breasts instead of thighs? A: You can, but thighs stay juicy and tender better under high heat. Breasts might dry out if you’re not careful.
Q: How spicy is this? A: It’s got a definite kick thanks to the Scotch bonnet, but you can dial it back if you prefer milder heat.
Q: Can I prepare the marinade ahead? A: Absolutely! It actually benefits from a little resting time, just don’t marinate more than 24 hours.
Give this skillet jerk chicken a try when you want a dinner that feels like a mini getaway in your own kitchen. It’s the kind of dish that invites you to slow down for a moment, breathe in those spicy aromas, and enjoy each bite.