Not-So-Spicy Jerk Chicken

This is a milder take on this typically ultra-spicy Caribbean favorite.

Serves: 6Hands-on: 15 minutesTotal: 9 hoursDifficulty: Easy

Serves: 6


  • 2 lbs. chicken wings
  • 1 small onion, peeled and chopped
  • 2 scallions, chopped
  • 1 small jalapeño pepper, seeded
  • 3 cloves garlic, peeled
  • 1 tsp. ground black pepper
  • 3⁄4 tsp. salt
  • 1⁄2 tsp. dried thyme
  • 1⁄4 tsp. ground cayenne pepper
  • 1 Tbsp. soy sauce
  • 1⁄4 cup lime juice
  • 3 Tbsp. vegetable oil
  • 1 jar (8 oz.) roasted red peppers, drained
  • 1 Tbsp. black sesame seeds
  • 3 cups cooked white rice


  • Wash chicken and pat dry. Place in a large baking dish.
  • In a food processor or blender, combine onion, scallion, jalapeño, and garlic. Add black pepper, salt, thyme, cayenne pepper, soy sauce, lime juice, and oil and process until smooth.
  • Pour mixture over chicken and stir well to coat evenly. Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 425°F. Spray a roasting pan with nonstick spray.
  • Place wings in one layer in the prepared roasting pan. Bake for approximately 45 minutes.
  • Purée red peppers in a food processor or blender. To serve, top rice with red pepper puree, chicken wings, and sesame seeds.