Jerk Chicken

Yes, and marinating ahead is essential. Prepare the chicken with the jerk paste and refrigerate for up to 24 hours (longer is better). You can also cook the chicken fully, cool it to room temperature, and refrigerate cooked chicken for up to 3 days. Reheat gently in a 300°F oven for 12–15 minutes until warmed through without drying out.

Habanero peppers are the best substitute and are easier to find; use 1 whole habanero instead of 2 Scotch bonnets for similar heat. Thai bird's eye chilies are hotter and fruitier; use just 2–3 for a different but equally valid flavor profile.

Use bone-in, skin-on chicken—thighs are more forgiving than breasts. Never cook above medium-high heat; high heat can char the outside while the inside dries out. Use an instant-read thermometer to check the thickest part near the bone (165°F is perfect; pulling at 162°F will carry over to 165°F as it rests). Don't skip the 5-minute rest after cooking.

Yes. Preheat to 425°F. Place marinated chicken skin-side up on a rimmed baking sheet lined with foil. Roast for 35–40 minutes until the internal temperature reaches 165°F and the skin is darkened. For extra crisping, broil for 2–3 minutes at the end, watching carefully to avoid burning.

Rice and peas (kidney beans cooked with coconut and rice), roasted sweet potato, cucumber and tomato salad, or fried plantains are traditional. A lime wedge and a cold ginger beer or rum punch complete the Caribbean experience.

Refrigerate cooked chicken in an airtight container for up to 3 days. Reheat in a 300°F oven for 12–15 minutes until warmed through, or slice and add to a warm skillet over medium heat for 3–4 minutes. The skin will soften slightly but will not re-crisp; eat it within 24 hours of cooking for the best texture.