Whole30 Jerk Chicken Thighs
Elevate your Whole30 meal plan with these fiery and flavorful Whole30 Jerk Chicken Thighs! This recipe features tender, bone-in, skin-on chicken thighs marinated in a bold blend of lime juice, fresh thyme, garlic, and classic jerk spices like allspice, cinnamon, and nutmeg. A hint of heat from scotch bonnet peppers adds the perfect kick, while pan-searing locks in flavor and roasting ensures juicy perfection. Completely Whole30-compliant and packed with island-inspired taste, these chicken thighs come together in just over an hour, making them ideal for a protein-forward dinner or meal prep. Serve with a side of roasted veggies or a fresh salad to round out this wholesome, satisfying dish that doesn’t skimp on spice or flair!
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Recipe Information
Ingredients
- 8 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 2 tablespoons Fresh thyme leaves
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Allspice
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cayenne pepper
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 medium Onion, finely chopped
- 1 pepper Scotch bonnet or habanero pepper, seeded and finely chopped
Instructions
In a mixing bowl, combine olive oil, lime juice, thyme leaves, garlic, ginger, allspice, cinnamon, nutmeg, cayenne pepper, black pepper, and salt to form the marinade.
Place chicken thighs in a large resealable plastic bag or a shallow dish, then pour the marinade over the chicken. Ensure each piece is well coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate and marinate for at least 1 hour, up to overnight for best results.
Preheat your oven to 400°F (200°C).
Remove chicken thighs from the marinade and allow them to come to room temperature while the oven preheats.
Set a large oven-safe skillet over medium-high heat. Place chicken thighs, skin side down, and sear for 5-6 minutes until the skin is golden brown.
Flip the chicken thighs over and add the chopped onion and scotch bonnet pepper to the skillet.
Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken thighs reach an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Serve warm, garnished with additional lime wedges and fresh thyme if desired.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3188 mg | 68% | |
*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.
