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Flavorful Jamaican Jerk Chicken Thighs Recipe Easy Grilled Perfection

Jamaican jerk chicken thighs - featured image
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This recipe delivers authentic Jamaican jerk flavor with a quick and easy marinade, perfect for juicy grilled chicken thighs with a smoky, spicy kick.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg)
  • 4 green onions, roughly chopped
  • 4 large garlic cloves, minced
  • 2 tablespoons fresh thyme leaves
  • 1 small scotch bonnet pepper, seeded and chopped (or habanero/jalapeño for milder heat)
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Make the marinade: In a blender or food processor, combine green onions, garlic, thyme, scotch bonnet pepper, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, salt, and pepper. Blend until smooth (about 5 minutes).
  2. Prepare the chicken: Pat chicken thighs dry with paper towels.
  3. Marinate: Place chicken thighs in a large resealable bag or bowl. Pour marinade over and massage gently to coat. Seal and refrigerate for at least 1 hour, ideally overnight.
  4. Preheat the grill to 375°F to 400°F (190°C to 205°C). Oil the grates lightly.
  5. Grill the chicken: Place thighs skin-side down on the grill. Cook 6–7 minutes per side, flipping once, until skin is charred and crispy but not burnt (total about 25 minutes).
  6. Check doneness: Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
  7. Rest the chicken: Remove from grill and let rest for 5 minutes before serving.

Notes

Marinate overnight for best flavor. Use a two-zone fire on charcoal grills to avoid flare-ups. Remove seeds from scotch bonnet pepper to reduce heat. Rest chicken 5 minutes before serving. For gluten-free, substitute soy sauce with tamari or coconut aminos. Oven-bake option: roast at 400°F (200°C) for 35–40 minutes on a wire rack.

Nutrition

Keywords: Jerk chicken, Jamaican chicken, grilled chicken thighs, spicy chicken, Caribbean recipe, easy marinade, outdoor grilling

Find it online: https://blairrecipes.com/flavorful-jamaican-jerk-chicken-thighs-recipe-easy-grilled-perfection/