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Caribbean Jerk Chicken

You can adjust the amount of cayenne pepper in the marinade to control the spiciness level according to your taste preferences.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Jamaican
Servings 4 people

Ingredients
  

For the Marinade:

  • 4 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper adjust to taste
  • Salt and black pepper to taste

For the Sauce (Optional):

  • ¼ cup pineapple juice
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon cornstarch for thickening, if desired
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Instructions
 

  • Prepare the Marinade:
    In a mixing bowl, combine the olive oil, minced garlic, soy sauce, lime juice, brown sugar, ground allspice, ground cinnamon, ground nutmeg, ground ginger, dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper. Mix well to combine.
  • Marinate the Chicken:
    Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
  • Preheat the Grill:
    Preheat your grill to medium-high heat, about 375-400°F (190-200°C).
  • Grill the Chicken:
    Remove the chicken from the marinade and discard any excess marinade. Place the chicken thighs on the preheated grill, skin side down.
    Grill for about 6-8 minutes per side, or until the chicken is cooked through and the skin is crispy and charred, with an internal temperature of 165°F (75°C). Cooking time may vary depending on the thickness of the chicken thighs.
  • Prepare the Sauce (Optional):
    In a small saucepan, combine the pineapple juice, soy sauce, honey, and lime juice. Bring to a simmer over medium heat.
    In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the saucepan and cook, stirring constantly, until the sauce thickens slightly, about 1-2 minutes. Remove from heat.
  • Serve:
    Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before serving.
    Serve the Caribbean Jerk Chicken hot off the grill, drizzled with the optional sauce if desired.
    Garnish with fresh chopped cilantro or green onions, if desired.
  • Enjoy:
    Serve the Caribbean Jerk Chicken with your favorite sides, such as rice and beans, grilled vegetables, or a tropical fruit salad. Enjoy the flavorful and spicy taste of the Caribbean right at home!
Keyword caribbean jerk chicken