Paleo Jerk Chicken Thighs
Get ready to ignite your taste buds with this Paleo Jerk Chicken Thighs recipe, a flavorful twist on the classic Caribbean favorite designed to fit perfectly into a paleo lifestyle. These succulent bone-in, skin-on chicken thighs are marinated in a vibrant blend of fresh lime juice, aromatic thyme, bold allspice, warm nutmeg, and fiery cayenne pepper, complemented by the earthy heat of scotch bonnet or habanero chili. The marinade, further enriched with garlic, ginger, and green onions, ensures each bite is bursting with bold, smoky flavors and tantalizing heat. Oven-roasted until the skin crisps to golden perfection, this recipe not only delivers mouthwatering spice but also keeps prep simple, making it an ideal choice for weeknight dinners or special occasions. Serve them hot and pair with your favorite paleo sides for a satisfying, tropical-inspired meal. Perfect keywords: paleo chicken recipe, jerk chicken, spicy chicken thighs, Caribbean flavor recipe, oven-baked chicken.
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Recipe Information
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh thyme leaves
- 2 teaspoons allspice powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 stalks green onions, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 piece scotch bonnet or habanero pepper, seeded and finely chopped
Instructions
In a large mixing bowl, combine olive oil, lime juice, thyme, allspice, nutmeg, cinnamon, and cayenne pepper to create a marinade.
Add the minced garlic, grated ginger, chopped green onions, sea salt, black pepper, and the chopped scotch bonnet or habanero pepper to the marinade.
Place the chicken thighs into the bowl, ensuring each piece is well-coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your oven to 400°F (200°C).
Remove chicken from the marinade and place the thighs on a baking sheet lined with parchment paper, skin side up.
Bake the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
Remove from oven and let the chicken rest for 5 minutes before serving.
Serve the Jerk Chicken Thighs hot, garnished with additional chopped green onions or fresh herbs if desired.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 516 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.
