Description
These grilled Jamaican jerk chicken thighs bring the bold, smoky flavors of the Caribbean to your backyard. Marinated in a spicy, sweet, and tangy blend of herbs and spices, they’re juicy on the inside and perfectly charred on the outside.
Ingredients
Scale
- 2 pounds chicken thighs (bone-in, skin-on)
- 4 scallions, chopped
- 4 garlic cloves, peeled
- 1 tablespoon fresh thyme
- 2 Scotch bonnet peppers, seeds removed
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Set your grill to medium-high. If using charcoal, push the coals to one side for indirect cooking.
- Blend scallions, garlic, thyme, Scotch bonnets, spices, sugar, soy sauce, vinegar, lime juice, oil, salt, and pepper until smooth.
- Place the chicken thighs in a large bowl or zip-top bag. Pour in the marinade and toss to coat evenly. Marinate for at least 4 hours or overnight.
- Remove chicken from marinade and let excess drip off. Bring to room temperature.
- Grill thighs skin-side down over indirect heat for 20 minutes. Move to direct heat and grill 5–7 minutes per side until crisp and cooked through to 165°F.
- Let rest for 5 minutes, then squeeze fresh lime juice over the top.
- Serve hot with your favorite sides.
Notes
- Marinate overnight for deeper flavor.
- Use a meat thermometer to ensure perfect doneness.
- Add grilled pineapple or mango salsa for a sweet contrast.
- Freeze raw chicken in marinade for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 365
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 145mg
Keywords: Jerk chicken, Jamaican chicken, grilled chicken, spicy chicken thighs, Caribbean BBQ