Easiest Jerk Chicken (thighs) | CaribbeanPot.com

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and easier to find.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Trim the chicken thighs, leaving the skin on to prevent burning and drying out.

Pour the jerk marinade over the chicken thighs, ensuring to massage it in without detaching the skin.

Marinate the chicken in the fridge for no more than 2 hours to avoid a weird texture from the pineapple.

Preheat the oven to 380 degrees Fahrenheit on convection setting, or 400 degrees Fahrenheit if not using convection.

Remove the chicken from the fridge and let it come to room temperature before baking.

Line a baking tray with foil or spray it with cooking spray for easier cleanup.

Place the chicken thighs in the baking tray without covering them to prevent soupy liquid.

Add sprigs of thyme to the tray for flavor as the chicken roasts.

Bake in the oven for 1 hour and 20 minutes, turning the pan every 10-15 minutes to avoid burning due to the sugars in the marinade.

Serve the jerk chicken with the caramelized bits and gravy over rice and peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary