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jerk chicken thighs

Jerk Chicken Thighs with Roasted Cabbage

Bone-in chicken thighs rubbed with a fresh scotch bonnet jerk paste and roasted with cabbage wedges on one sheet pan.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 560
Ingredients Method

Ingredients
  

Jerk paste
  • 6 scallions roughly chopped
  • 1 scotch bonnet pepper stemmed, seeded for less heat
  • 4 garlic cloves
  • 1 inch fresh ginger peeled
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp black pepper
  • 1 1/2 tsp sea salt
  • 1 lime juiced
  • 1 tbsp coconut aminos
  • 2 tbsp avocado oil
Sheet pan
  • 2 1/2 lb bone-in, skin-on chicken thighs about 8
  • 1 small green cabbage cut into 8 wedges
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1 lime cut into wedges, to serve

Method
 

  1. Heat the oven to 425 degrees F and line a large sheet pan with parchment.
  2. Blend all the jerk paste ingredients until mostly smooth, about 1 minute.
  3. Pat the chicken dry. Rub the paste all over and under the skin. Let it sit for 15 minutes, or cover and chill overnight.
  4. Toss the cabbage wedges with the avocado oil and salt and arrange them around the edges of the pan. Set the chicken in the middle, skin side up.
  5. Roast for 35 to 40 minutes, until the skin is crisp, the cabbage is charred at the edges and the chicken reaches at least 165 degrees F.
  6. Spoon the pan juices over the cabbage and serve with lime wedges.