Caribbean · medium
Jerk Chicken
Jamaican jerk-spiced chicken thighs with a fiery scotch bonnet marinade, grilled or oven-roasted until charred and juicy.
- 1 hr
- Total
- 4
- Serves
- $12.00
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Halal
Parent noteUse 1/4 of a scotch bonnet or substitute a mild pepper for kids. The char flavor alone is kid-approved.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Bone-In Chicken Thighs2 lbs
- Scallions4 stalks
- Scotch Bonnet Pepper1
- Fresh Thyme4 sprigs
- Ground Allspice1 tsp
- Garlic4 cloves
- Soy Sauce2 tbsp
- Lime1
- Vegetable Oil2 tbsp
Method
- 01
Blend scallions, scotch bonnet, thyme, allspice, garlic, soy sauce, lime juice, and oil into a marinade paste.
- 02
Score chicken thighs and coat generously with marinade. Refrigerate at least 1 hour or overnight.
- 03
Preheat oven to 400F or grill to medium-high.
- 04
Roast or grill chicken for 35-40 minutes, turning once, until internal temp reaches 175F and skin is charred.
- 05
Rest 5 minutes, then serve with rice and peas and sliced lime.
- 420
- Calories
- 38g
- Protein
- 6g
- Carbs
- 26g
- Fat
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