Print

Flavorful Jerk Chicken Thighs Recipe with Easy Tangy Pineapple Salsa

jerk chicken thighs - featured image
Print Recipe

Tender, juicy jerk chicken thighs marinated in a smoky, spicy blend and served with a fresh, tangy pineapple salsa. Perfect for quick weeknight dinners or summer gatherings.

Ingredients

Scale
  • 2 pounds boneless, skin-on chicken thighs
  • 3 scallions, chopped
  • 4 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1 small Scotch bonnet pepper or habanero, seeded
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg, freshly grated if possible
  • 2 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh pineapple, diced
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Juice of 1 lime (for salsa)
  • Salt to taste (for salsa)

Instructions

  1. Prepare the jerk marinade by blending scallions, garlic, ginger, Scotch bonnet pepper, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, salt, and pepper in a blender or food processor until smooth. Alternatively, finely chop and mix thoroughly.
  2. Place chicken thighs in a large bowl or ziplock bag and pour marinade over them. Massage marinade into the meat, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, ideally overnight.
  3. Make the pineapple salsa by combining diced pineapple, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Mix gently and refrigerate until serving.
  4. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and let excess drip off. Grill chicken thighs for 6-7 minutes per side until charred and cooked through (internal temperature 165°F / 74°C). Alternatively, bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway.
  5. Let chicken rest for 5 minutes after cooking. Serve topped generously with the tangy pineapple salsa.

Notes

Marinate chicken at least 2 hours or overnight for best flavor. Use gloves when handling Scotch bonnet peppers. Preheat grill and oil grates to prevent sticking. Flip chicken only once or twice for good sear. Pineapple salsa tastes better chilled. For gluten-free, substitute soy sauce with tamari. For milder heat, remove seeds from peppers or substitute with smoked paprika.

Nutrition

Keywords: jerk chicken, pineapple salsa, spicy chicken, Caribbean recipe, grilled chicken, summer recipe, easy dinner

Find it online: https://magnetmeal.com/flavorful-jerk-chicken-thighs-recipe-with-easy-tangy-pineapple-salsa/