Jamaican jerk seasoning is a combination of ingredients that typically includes green onion, garlic, allspice, thyme, spicy peppers and a few other ingredients resulting in a phenomenal tasting marinade.
The marinade is poured over a bag of bone-in thighs creating this flavourful Jerk Chicken recipe served with fluffy coconut rice.
Several years ago one of my girlfriends brought me back a jar of jerk marinade from her honeymoon trip to Jamaica. We tried it on chicken and noted it was hot, spicy and quite pleasing on the palate. The sauce didn’t last long and this is the inspiration for creating our own jerk marinade recipe.
This is a marinade that can easily be used on other parts of the chicken. Think whole spatchcocked chicken, chicken legs, boneless thighs, breasts, even wings. Kick it up a notch and try it on shrimp, pork tenderloin, even pork chops.
Important to note, this is not a spicy jerk marinade. Authentic jerk seasoning is traditionally spicy, however I use one whole jalapeno (seeds and ribs removed) and half a jalapeno with seeds and ribs intact. You can add more chili’s if you like it spicy.
What to serve with grilled chicken thighs
Glad you asked! We love to serve this chicken with Coconut Rice, a hearty salad that can hold up to the jerk chicken like Simple Herb Potato Salad or Greek Pasta Salad, rice and beans, grilled pineapple or baked potatoes.
- When working with any kind of hot, spicy pepper, wear gloves.
- Use as many (spicy) or as little (not spicy) chili peppers as you prefer.
- The longer it can marinade, the more intense flavour.
- If you don’t feel like making a jerk marinade, buy a bottle. No judging here!
Chicken is a favourite around here and these are some of our favourite recipes!
- Chicken Shawarma
- Baked Chicken and Pancetta Pasta
- Kung Pao Chicken
- Greek Chicken Kabobs
- Grilled Coconut Chicken Thighs
- Simple Parmesan Chicken
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 bunch green onions trimmed and chopped
- 3 garlic cloves rough chop
- 1 jalapeno chopped (if you like it spicy use the whole thing, seeds & ribs intact, when I made it I only used half and it was mild)
- 2 tbsp lime juice fresh squeezed
- 2-3 tbsp olive oil
- 1 tbsp brown sugar
- 1-2 tsp allspice
- 1 tsp dried thyme
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp pepper
- 2-3 tbsp water
- 8 bone-in, skin on chicken thighs
- In a blender combine green onions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, salt, pepper and water. Mix until smooth. Scoup out 1/4 cup and set aside for grilling.
- Place chicken in a plastic zip up bag. Pour in marinade squishing bag to ensure chicken coated. Close bag and refrigerate for 30 minutes or longer if you can.
- Remove chicken from marinade and place on a heated and oiled grill. Close cover and grill at medium-high heat turning occasionally until chicken is dark brown or blackened if you prefer, about 10 minutes.
- Move chicken to cooler part of grukk and brush with reserved marinade. Cover again and continue to cook chicken another 15 minutes or until juices run clear.
- Remove chicken from grill to platter and let rest covered in foil for 10 minutes.
- Serve with your favourite rice or salad.