The first time I tasted authentic jerk chicken, I was hooked. I can still picture that roadside grill in Jamaica, the smoky scent filling the air as the chef flipped perfectly charred chicken over the fire. One bite in, and I knew I had to figure out how to make it at home.
This recipe brings that same bold, smoky, and spicy kick straight to your table—without the need for a plane ticket. It’s simple, naturally gluten-free, and packed with layers of flavor.
Whether you fire up the grill or pop it in the oven, you’re in for a meal that’s finger-licking good. Let’s get cooking!
Side Dishes & Serving Suggestions
Pair this jerk chicken with:
✔️ Coconut rice – balances the heat beautifully.
✔️ Grilled pineapple – sweet and smoky goodness.
✔️ Sautéed greens (like collards or kale) – for extra nutrition.
✔️ Plantains – fried or baked for a classic Jamaican touch.
🍽️ Tips for the Best Jerk Chicken
✔️ Don’t skip marinating – More time = deeper flavor.
✔️ Grill for the real deal – That smoky char is unbeatable.
✔️ Adjust spice level – More Scotch bonnets = more heat. For mild, remove the seeds.
✔️ Use fresh thyme if possible – The flavor is next-level.
Easy Jamaican Jerk Chicken Thighs
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Grilling, Baking, or Stovetop
- Cuisine: Jamaican
Description
Smoky, spicy, and full of Caribbean flavor, this jerk chicken is gluten-free and packed with bold seasoning.
Ingredients
For the Jerk Marinade:
- 6 bone-in, skin-on chicken thighs
- 1 small onion, chopped
- 4 green onions, chopped
- 3 garlic cloves
- 1 thumb-sized piece of fresh ginger, peeled and chopped
- 2 Scotch bonnet peppers (or habaneros for less heat)
- 2 tbsp lime juice (about 1 lime)
- 2 tbsp orange juice
- 2 tbsp gluten-free soy sauce or coconut aminos
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp brown sugar
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp thyme (dried or fresh leaves)
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp salt
Instructions
Marinate for Maximum Flavor
Blend all marinade ingredients in a food processor or blender until smooth. Pour over the chicken thighs in a large zip-top bag or bowl. Massage the marinade into the chicken, making sure every piece is coated. Cover and refrigerate for at least 2 hours, but overnight is best.
2️⃣ Cooking Options:
🔥 Grill (Best for Smoky Flavor):
- Preheat grill to medium-high heat (375°F-400°F).
- Remove chicken from the marinade, shaking off excess but keeping a nice coating.
- Grill skin-side down for 5-7 minutes until crispy. Flip and cook for another 15-20 minutes, or until the internal temp hits 165°F.
🔥 Oven (Great for Easy Cleanup):
- Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top (for crispy skin).
- Place marinated chicken skin-side up on the rack.
- Bake for 35-40 minutes, or until the skin is crisp and a thermometer reads 165°F.
🔥 Stovetop & Oven (For Juicy, Crispy Skin):
- Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil.
- Sear chicken thighs skin-side down for 3-5 minutes until golden brown.
- Flip and transfer to a 400°F oven. Bake for 20-25 minutes, or until done.
Notes
Adjust spice level by adding or reducing Scotch bonnets. Grill for authentic smoky flavor or bake for an easy cleanup option.
Nutrition
- Serving Size: 1 thigh
- Calories: ~290
- Sugar: 3g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
