Jamaican Chicken
Transport your taste buds straight to the Caribbean with this mouthwatering Jamaican Chicken recipe, featuring bold, authentic flavors and an irresistible jerk marinade. Tender bone-in, skin-on chicken thighs are bathed in a blend of scallions, garlic, fresh thyme, and fiery Scotch bonnet pepper, accented with warm spices like allspice, cinnamon, and nutmeg. A touch of lime juice, soy sauce, and brown sugar creates the perfect balance of tangy and sweet. After marinating, the chicken is expertly seared to golden perfection and finished in the oven with the flavorful marinade, yielding succulent, juicy meat with a rich, aromatic glaze. This dish pairs beautifully with traditional sides like rice and peas or fried plantains, making it a vibrant centerpiece for a tropical-inspired feast. Perfect for weeknight dinners or impressing guests, this Jamaican Chicken is a celebration of island cuisine you won’t want to miss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 4 stalks Scallions (chopped)
- 3 cloves Garlic cloves (minced)
- 2 teaspoons Fresh thyme (leaves only)
- 1 tablespoon Ginger (grated)
- 1 pepper Habanero or Scotch bonnet pepper (seeded, finely chopped)
- 2 teaspoons Allspice (ground)
- 0.5 teaspoons Cinnamon (ground)
- 0.5 teaspoons Nutmeg (ground)
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice (fresh)
- 1 tablespoon Brown sugar
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
In a blender or food processor, combine chopped scallions, minced garlic, fresh thyme leaves, grated ginger, habanero or Scotch bonnet pepper, ground allspice, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, and olive oil. Blend until smooth to form the jerk marinade.
Place the chicken thighs in a large bowl or sealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Preheat your oven to 375°F (190°C).
Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the remaining marinade for cooking.
Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crisp. Flip the chicken and sear the other side for 2-3 minutes.
Pour the reserved marinade into the skillet and bring it to a simmer. Transfer the skillet to the preheated oven.
Bake the chicken for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve the Jamaican chicken with rice and peas, fried plantains, or sautéed vegetables for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.1 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
