Description
Make flavorful, spicy Jerk Chicken Recipe with authentic ingredients, aromatic spices, and tender chicken thighs for a perfect meal.
Ingredients
Scale
- 2 Scotch bonnet peppers, seeded
- ¼ cup pineapple juice
- 5 green onions, roughly chopped
- 8 cloves garlic
- 3 tablespoons packed brown sugar
- 6 sprigs fresh thyme
- 1 tablespoon peeled fresh ginger
- 1 lime, juiced
- ½ tablespoon white pepper (or black pepper)
- ½ tablespoon ground nutmeg
- 5 allspice berries (or 1 teaspoon ground allspice)
- 2 bay leaves
- 1 teaspoon chicken bouillon (1 cube)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 8 bone-in, skin-on chicken thighs
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Prepare the marinade
Add Scotch bonnet peppers, pineapple juice, green onions, garlic, ginger, lime juice, thyme, brown sugar, bouillon, salt, and all spices to a blender. - Blend until smooth
Blend the mixture into a thick marinade. Add 1–2 tablespoons of water only if needed to help blend. - Marinate the chicken
Pat chicken thighs dry. Place them in a bowl and pour the marinade over them. Coat thoroughly. Cover and refrigerate for at least 4 hours or preferably overnight. - Preheat and prepare for cooking
Preheat your oven to 400°F (205°C), grill to medium-high, or air fryer to 380°F. - Cook the chicken
Bake or grill for 35–45 minutes, or until the internal temperature reaches 165°F and the skin is crispy. - Finish and serve
Garnish with chopped cilantro or parsley and serve with lime wedges.
Notes
For authentic heat, do not substitute Scotch bonnets with milder peppers; use habaneros if needed.
Marinating overnight yields deeper flavor.
Grill for smokier, charcoal-infused results.