After a long day, sometimes you just want something packed with bold flavors without fuss. These jerk chicken thighs fit the bill and come together quickly.
The Story Behind This Recipe
I first encountered jerk chicken while traveling through the Caribbean and loved how the spices and acidity came together in such a lively way. The balance of heat, tang, and a hint of sweetness caught my attention right away.
When I started making this at home, I aimed for a marinade that was easy but still captured that authentic vibe. Using ingredients like Scotch bonnet peppers, allspice, and lime juice keeps things bright and flavorful without needing a ton of prep time.
It’s become a go-to when I want a satisfying meal that feels hearty but fresh. I often serve it with simple sides like rice and beans or a crisp salad to let the chicken shine.
Marinating the chicken thighs overnight or even for just a few hours makes the flavors meld beautifully. Plus, the thighs stay juicy and tender after grilling or pan-searing.
Family and friends usually ask for seconds, which I think speaks for itself. It’s one of those recipes that feels special but is easy enough to pull off any night of the week.
Cuisine: Caribbean
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs
- 3 scallions, chopped
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and minced (or substitute jalapeño for less heat)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
Instructions
- Step 1. In a large bowl, combine scallions, garlic, Scotch bonnet, thyme, allspice, cinnamon, black pepper, salt, soy sauce, lime juice, brown sugar, and vegetable oil. Mix well to create the marinade.
- Step 2. Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Step 3. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
- Step 4. Remove chicken from the marinade, letting excess drip off, and place on the grill skin side down.
- Step 5. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred.
- Step 6. Remove from grill and let rest for 5 minutes before serving.
Tips for Success
- If you don’t have a grill, you can broil the chicken in your oven, turning halfway through cooking.
- Adjust the heat level by controlling the amount of Scotch bonnet or swapping for milder peppers.
- Using bone-in, skin-on thighs helps keep the meat juicy while adding nice texture from the crisped skin.
- Letting the chicken rest after cooking allows the juices to redistribute for better flavor and tenderness.
Variations & Substitutions
- Try adding a splash of rum or orange juice to the marinade for a subtle sweetness.
- Serve with traditional Caribbean sides like rice and peas or fried plantains.
- For a quicker version, use boneless thighs but keep in mind the cooking time will be shorter.
- Add fresh chopped cilantro as a garnish for an herbal note just before serving.
