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Bold & Juicy Instant Pot Jerk Chicken with Smoky Heat and Tender Island Vibes
Now hear this, flavor seekers and spice chasers—Mister Señor Love Daddy's servin’ up Instant Pot Jerk Chicken with the windows down and the bass turned up.
This jerk chicken hits all the notes—fast, fiery, and full of flavor—solving the weeknight dinner dilemma with serious Caribbean flair. Recipe with visual guidance included in recipe card/
Beats and Eats (music to pair with jerk chicken)
This recipe’s got that "Top Down" groove from Adi Oasis playin’ smooth while chicken thighs get that slow burn heat treatment, all rich and rhythmic like a bassline wrapped in sunshine and smoke.
We start by browning the chicken using that Instant Pot sauté function—don’t skip this peeps, 'cause that golden crust brings the funk and locks in the soul.
Add that bold, herb-packed left over jerk marinade—think Scotch bonnet, allspice, thyme—then pour in some chicken stock to keep things juicy and pressure-perfect and also to help avoid the hated "burn" message. In under 30 minutes, you're deep in that tender, spicy, island-style glory without firing up the oven or grill.
Can’t find Scotch bonnet peppers? Sub with habaneros and a whisper of brown sugar to keep that fire sweet. I'm partial to thighs but feel free to go with chicken breasts if that's your thing, just adjust the cooking time down.
Jerk seasoning pairs well with coconut ginger rice and fried plantains, or a crisp mango slaw for a meal that dances on your tongue like a summer groove. Instant pot version is a nice introduction to the world of jerk flavor, but if you're ready to graduate to the more traditional version try this slow smoked jerk chicken recipe.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Equipment
- instant pot
Ingredients
- 2 Chicken Thighs skin-on, bone-in
- 2 Cups Jerk Marinade
- ¼ cup chicken stock
Instructions
- Wash and dry chicken thighs
- Cut 2-3 slits into the chicken (skin side)
- Marinate the chicken overnight massaging the marinade in well
- Remove the chicken from refrigerator. Pat the chicken dry with paper towels then let come to room temperature.
- Pre-heat Instant Pot using “Saute” settings on highest level “More”
- Sauté skin side down on hot for 4 ½ minutes
- Flip cook for another 2 minutes. Cancel the Saute. Remove chicken and set aside
- Add reserved marinade plus chicken stock to the pot, mix well deglazing the pan as you go.
- Add chicken back and cook 10 minutes then quick release
- Broil optional 1 ½ minutes
Notes
- Wear latex glove when handling the peppers as they are FIRE! You don’t want to touch anything parts of your body with scotch bonnet pepper juice on your fingers no matter how much
- Pat dry the chicken before sautéing then brown them well for more flavor and better texture
- Browning the chicken is a key step. Don’t skip!
- Before cooking the chicken, dilute the marinade with stock or water. Thick sauces like jerk, tomato, etc. tend to result in “Burn” warning on the Instant Pot which will cause the Instant Pot to shut down.
- Reduce the sauce via saute function and serve with the chicken
- Finish the cooked thighs on the grill or under the broiler for more caramelization and crispier skin
Jessica
Wednesday 5th of August 2020
I've been browsing your site and all the recipes look delicious! I had one question that I haven't been able to find or maybe I overlooked it but what size of instant pot do you use? Thanks! I hope to try my hand at some of your recipes very soon!
Marwin Brown
Wednesday 5th of August 2020
Hi and thank you for your compliment. My Instant Pot is a 6 quart Instant Pot Duo.