Jerk Chicken Fast Easy and Delicious
Bring the bold, tropical flavors of the Caribbean to your table with this "Jerk Chicken: Fast, Easy, and Delicious" recipe! Featuring bone-in, skin-on chicken thighs rubbed with a fiery blend of jerk seasoning, zesty lime juice, and a touch of honey for balanced sweetness, this dish packs incredible flavor with minimal effort. Perfect for busy weeknights, it comes together in just 30 minutes from start to finish, including a quick sear for crispy skin before roasting to juicy perfection. Whether baked in the oven or grilled to smoky charred goodness, this versatile jerk chicken is a guaranteed crowd-pleaser. Garnished with fresh green onions and perfect alongside rice and peas or a crisp coleslaw, it’s your shortcut to a mouthwatering Caribbean feast!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Jerk seasoning (store-bought or homemade)
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Honey (optional for a touch of sweetness)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C). If you prefer grilling, preheat your grill to medium-high heat.
Pat the chicken thighs dry with a paper towel to remove excess moisture. This helps them crisp up during cooking.
In a small bowl, combine the jerk seasoning, olive oil, minced garlic, lime juice, and honey (if using). Mix until it forms a smooth paste.
Rub the jerk seasoning mixture all over the chicken thighs, ensuring they are evenly coated. Sprinkle with salt and black pepper.
Heat a large, oven-safe skillet or grill pan over medium-high heat. Once hot, place the chicken thighs skin-side down into the pan. Sear for 3-4 minutes until the skin is golden brown.
Flip the chicken thighs over and transfer the skillet to the preheated oven. Roast for 12-15 minutes, or until the chicken’s internal temperature reaches 165°F (75°C). If grilling, continue cooking on indirect heat for 12-15 minutes.
Once cooked, remove the chicken and let it rest for 5 minutes to retain its juices.
Garnish with chopped green onions and serve immediately. Pair with rice and peas, coleslaw, or your favorite side dish for a complete meal.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 9.7 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1842 mg | 39% | |
*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.
