Description

Smoky, spicy, and full of Caribbean flavor, this jerk chicken is gluten-free and packed with bold seasoning.

Ingredients

Scale

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

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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