Start by coating your chicken thighs with the Walkerswood Jerk Seasoning, Old Bay Seasoning, garlic powder, salt, and pepper. Use your hands to make sure every inch of the chicken is covered in that spicy goodness. If you have time, let the chicken marinate for at least 2 hours, or better yet, overnight. The longer, the better—it really helps the flavors seep into the chicken.

In a large skillet or grill pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they’re fragrant and golden brown. If you’re going for that authentic smoky flavor, now’s the time to add a splash of liquid smoke and Gravy Master. Stir well.

Once your onions and garlic are ready, add the marinated chicken thighs to the pan, skin-side down. Cook them for about 10 minutes on each side until the skin is crispy and charred, and the chicken is cooked through. If you’re using a grill, preheat it to medium-high and cook the chicken for the same amount of time. Use the pimento leaves to add that traditional Jamaican flavor.

Lower the heat, cover the pan, and let the chicken simmer for an additional 10 minutes to make sure it’s juicy and tender. The chicken should have a beautiful char and be bursting with flavor by now.

Serve your Jerk Chicken hot, alongside some rice, fried plantains, or even a simple salad. I love pairing it with fried rice or traditional Caribbean sides to really complete the meal.