Caribbean Jerk Chicken (Grilled & Spiced)

A long list of warm spices — allspice, cinnamon, nutmeg, ginger — builds the backbone of this jerk marinade, giving the chicken real depth well before it ever hits the grill. An overnight soak makes the biggest difference here, letting the flavors work all the way into the meat. A quick pineapple glaze, simmered separately, adds an optional sweet-tangy finish once the chicken is charred and smoky off the grill.

Chicken thighs marinated in warm Caribbean spices and grilled until charred and smoky.

Why You'll Love This Recipe

• Fast: ready in about 25 minutes (10 min prep, 15 min cook)
• Simple: 20 everyday ingredients
• Feeds the family: 4 servings

Ingredients

• 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
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper (to taste)
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon cornstarch (for thickening, if desired)

Instructions

1. Combine the olive oil, minced garlic, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, ginger, thyme, oregano, paprika, cayenne, salt, and black pepper in a mixing bowl, stirring well.
2. Place the chicken thighs in a resealable bag or shallow dish, pour the marinade over them, coat evenly, seal or cover, and refrigerate for at least 2 hours, or preferably overnight.
3. Heat the grill to medium-high, about 375 to 400°F (190 to 200°C).
4. Remove the chicken from the marinade, discarding the excess, and place it skin-side down on the grill, cooking for about 6 to 8 minutes per side, until cooked through with crispy, charred skin and an internal temperature of 165°F (75°C).
5. For the optional sauce, combine the pineapple juice, soy sauce, honey, and lime juice in a small saucepan and bring to a simmer, then stir in a cornstarch slurry made with a tablespoon of water and cook, stirring, until slightly thickened, about 1 to 2 minutes.
6. Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes, then serve hot, drizzled with the optional sauce and garnished with cilantro or green onions if desired.
7. Serve with your favorite sides, such as rice and beans, grilled vegetables, or a tropical fruit salad.

Cooking Tips

• Marinate overnight if you have the time, since the flavor builds significantly with longer contact.
• Let the chicken come to room temperature briefly before grilling for more even cooking.
• Watch the grill closely, since the sugar in the marinade can char quickly.

Substitutions

• Chicken breasts can replace thighs, adjusting the cook time.
• Orange juice can replace pineapple juice in the sauce.
• Tamari can replace soy sauce for a gluten-free version.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently in a covered dish to avoid drying out the chicken.
• Freeze cooked chicken for up to 3 months.

Serving Suggestions

• Serve with rice and beans or grilled vegetables.
• Add a tropical fruit salad on the side.
• Garnish with fresh cilantro or green onions.

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