Jamaican Jerk Chicken with Pineapple Salsa
Take your taste buds on a Caribbean adventure with this vibrant and flavorful Jamaican Jerk Chicken with Pineapple Salsa! Juicy bone-in chicken thighs are marinated in an authentic jerk seasoning blend, featuring bold spices like allspice, thyme, cinnamon, and the fiery kick of Scotch bonnet pepper, then grilled or baked to perfection for tender, smoky deliciousness. The tropical pineapple salsa, bursting with sweet, tangy, and zesty notes from fresh pineapple, red bell pepper, lime juice, and cilantro, provides the perfect cooling contrast to the spicy heat. This easy-to-make, crowd-pleasing dish is ideal for summer cookouts, family dinners, or any occasion that calls for a taste of the islands. Serve it with rice and peas or your favorite side to complete the meal!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 6 stalks Scallions (green parts only)
- 4 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 1 piece Scotch bonnet pepper (or habanero)
- 2 teaspoons Thyme (dried)
- 2 teaspoons Allspice (ground)
- 0.5 teaspoon Cinnamon (ground)
- 0.5 teaspoon Nutmeg (ground)
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 tablespoon Brown sugar
- 2 cups Pineapple (diced)
- 1 piece Red bell pepper (diced)
- 0.5 piece Red onion (diced)
- 2 tablespoons Cilantro (chopped)
- 1 piece Jalapeño (minced, optional)
- 1 tablespoon Lime juice (for salsa)
- 0.5 teaspoon Salt
Instructions
Place the scallions, garlic, ginger, scotch bonnet pepper, thyme, allspice, cinnamon, nutmeg, soy sauce, lime juice, olive oil, and brown sugar in a blender or food processor. Blend until smooth to create the jerk marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the jerk marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours or preferably overnight.
Preheat your grill to medium heat or set your oven to 375°F (190°C).
If using a grill, cook the chicken thighs for 15-20 minutes per side, or until the internal temperature reaches 165°F (74°C). If baking, place the chicken on a baking sheet and bake for 35-40 minutes, turning halfway through, until fully cooked.
While the chicken is cooking, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and salt. Mix well and set aside.
Serve the jerk chicken hot, topped with a generous spoonful of pineapple salsa. Enjoy with rice and peas or a side of your choice!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 18.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 719 mg | 15% | |
*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.
