Serious Eats: Recipes

Poulet's Jerk Chicken Thighs

[Photograph: France Ruffenach]

As always with our Cook the Book feature, we have five (5) copies of Poulet to give away this week.

The secret to really great jerk chicken is in the rub, and these Jerk Chicken Thighs from Poulet have cracked the code with a seemingly incongruous blend of Scotch bonnets, cloves, cinnamon, allspice, celery seed, cumin, nutmeg, sugar, and salt. Blended together into a paste and rubbed onto skin-on chicken thighs, this spice rub has the power to seep deep into the chicken.

The recipe calls for grilling, but a blazing hot cast iron will do the trick here—just be prepared for a little bit of smoke in the kitchen. You're looking for the jerk rub and the chicken skin to get nice and dark, and even blacken in spots making for crispy, spicy skin and juicy dark meat.

Why you should make this: While this chicken might not be the cooked over an oil drum grill in Jamaica, it's a pretty great for not being on vacation.

Next time we might think about: Thyme is a common ingredient in many jerk recipes and we'd like to see how it fits in here. And if you can handle the heat feel free to up the habanero factor.

Adapted from Poulet by Cree LaFavour. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved.

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