Z Best Two Faced Jerk
Get ready to spice up your dinner with "Z Best Two Faced Jerk," a tantalizing fusion of bold Caribbean heat and sweet tropical flair. This unforgettable recipe features juicy, grilled boneless chicken thighs infused with a vibrant jerk marinade made from fresh lime juice, habanero peppers, and warm spices like cinnamon and allspice. The dish doesn’t stop there—caramelized pineapple chunks glazed in honey and butter add a luscious sweetness that perfectly balances the fiery heat. Designed to elevate your grilling game, this recipe is quick to prep and full of dynamic flavors, making it ideal for weeknight meals or lively gatherings. Serve it with rice, plantains, or a crisp green salad for a bold, island-inspired feast that’s guaranteed to impress.
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Recipe Information
Ingredients
- 6 pieces Boneless chicken thighs
- 1 cup Pineapple chunks (fresh or canned)
- 2 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 3 pieces Green onions, chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 piece Habanero pepper, diced (or scotch bonnet for extra heat)
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Honey
- 2 tablespoons Butter
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Pat dry the chicken thighs with a paper towel and set aside in a large bowl.
In a blender or food processor, combine lime juice, olive oil, green onions, garlic, ginger, soy sauce, brown sugar, habanero pepper, allspice, cinnamon, salt, and black pepper. Blend until smooth to create the jerk marinade.
Divide the marinade into two bowls. Reserve half for basting later.
Pour the other half of the marinade over the chicken thighs, ensuring they are evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours (or overnight for more flavor).
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). While grilling, baste the chicken with some of the reserved marinade for extra flavor.
In a small saucepan over medium heat, melt the butter. Add the pineapple chunks and honey, and cook until caramelized, about 4-5 minutes.
Serve the grilled chicken topped with the caramelized pineapple mixture. Garnish with chopped cilantro if desired.
Enjoy your 'Z Best Two Faced Jerk' hot with a side of rice, plantains, or a crisp green salad!
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4859 mg | 211% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 78.6 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2653 mg | 56% | |
*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.
