Jerk Chicken Thighs

Bring the fiery flavors of the Caribbean to your table with these irresistible Jerk Chicken Thighs! This recipe combines tender, juicy chicken thighs with a bold, aromatic jerk marinade made from fresh green onions, scotch bonnet peppers, garlic, and ginger, balanced with the warm spices of allspice, cinnamon, and nutmeg. A touch of lime juice and brown sugar adds the perfect hint of tangy sweetness. Easily adaptable for grilling or baking, this dish features a delectable balance of smoky, spicy, and savory notes. Serve these flavorful chicken thighs alongside traditional sides like rice and peas or a refreshing salad for a vibrant and satisfying meal that's perfect for entertaining or spicing up your weeknight dinners.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons olive oil
• 4 stalks green onions
• 4 pieces garlic cloves
• 2 pieces scotch bonnet peppers
• 1 tablespoon fresh ginger
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lime juice

Directions

Step 1

In a blender or food processor, combine green onions, garlic cloves, scotch bonnet peppers, fresh ginger, brown sugar, soy sauce, olive oil, ground allspice, dried thyme, ground cinnamon, ground nutmeg, salt, black pepper, and lime juice.

Step 2

Blend until the mixture forms a smooth paste.

Step 3

Place the chicken thighs in a large resealable plastic bag or a glass/ceramic dish.

Step 4

Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated.

Step 5

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 6

Preheat your grill to medium-high heat or preheat your oven to 375°F (190°C).

Step 7

If grilling, place the chicken thighs skin-side down and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.

Step 8

If baking, place the chicken on a baking sheet lined with parchment paper or foil and bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Step 9

Let the chicken rest for a few minutes before serving.

Step 10

Serve the jerk chicken thighs with your choice of sides, such as rice and peas, grilled vegetables, or a fresh salad.

Nutrition Facts

Serving size	1154.9 grams (1154.9g)

Amount per serving	% Daily Value*
Calories	2315

Total Fat 128.20g	164%
Saturated Fat 33.30g	166%
Polyunsaturated Fat 2.70g
Cholesterol 846mg	282%
Sodium 4275mg	186%
Total Carbohydrate 42.70g	16%
Dietary Fiber 5.90g	21%
Total Sugars 21.30g
Protein 240.00g	480%

Vitamin D 63IU	315%
Calcium 253mg	19%
Iron 12mg	65%
Potassium 2759mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 42.0%

Carbs: 7.5%