Jerk Chicken Thighs
Elevate your dinner routine with these bold and flavorful Jerk Chicken Thighs, a Caribbean-inspired dish that’s brimming with vibrant spice and tantalizing heat. Featuring a luscious marinade made from fresh green onions, fiery Scotch bonnet peppers, garlic, and a blend of warming spices like allspice, cinnamon, and nutmeg, this recipe strikes the perfect balance between savory, sweet, and spicy. The addition of lime juice and brown sugar amplifies the complexity of flavors, while soy sauce and olive oil ensure tender, juicy chicken with every bite. Whether grilled for a smoky char or baked to perfection, these chicken thighs are irresistibly aromatic and packed with authentic jerk seasoning. Prep is quick, but allow the marinade time to work its magic for the ultimate flavor infusion. Serve with classic rice and peas, grilled veggies, or a crisp salad for a complete island-inspired feast that’s guaranteed to impress. Perfect for weeknights or weekend grilling sessions, this dish will transport your taste buds straight to the tropics!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 4 stalks green onions
- 4 pieces garlic cloves
- 2 pieces scotch bonnet peppers
- 1 tablespoon fresh ginger
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice
Instructions
In a blender or food processor, combine green onions, garlic cloves, scotch bonnet peppers, fresh ginger, brown sugar, soy sauce, olive oil, ground allspice, dried thyme, ground cinnamon, ground nutmeg, salt, black pepper, and lime juice.
Blend until the mixture forms a smooth paste.
Place the chicken thighs in a large resealable plastic bag or a glass/ceramic dish.
Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat or preheat your oven to 375°F (190°C).
If grilling, place the chicken thighs skin-side down and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
If baking, place the chicken on a baking sheet lined with parchment paper or foil and bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Let the chicken rest for a few minutes before serving.
Serve the jerk chicken thighs with your choice of sides, such as rice and peas, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 7.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 529 mg | 11% | |
*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.
