THE RECIPE JOURNAL · Main Course
Grilled Jerk-Style Chicken Thighs
If you’re craving bold, smoky flavors with a hint of spice, this recipe is perfect for you. These juicy chicken thighs are marinated in a zesty jerk seasoning and grilled to perfection for a deliciously satisfying meal.
FROM THE KITCHEN • Grilled Jerk-Style Chicken Thighs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Put the chicken thighs in a large resealable plastic bag. In a food processor, blend the green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme until you get a smooth marinade. Pour this over the chicken in the bag, seal it up, and pop it in the fridge to marinate for about 2 hours.
02
Step 2
When you’re ready to cook, heat your grill to medium-high and give the grates a light oiling so the chicken doesn’t stick. Take the chicken out of the marinade and discard any leftover liquid.
03
Step 3
Place the thighs on the grill and cook, turning once halfway through, until the chicken is cooked through and the juices run clear—this should take around 16 minutes. If you have a meat thermometer, look for an internal temperature of 165°F. Let the chicken rest a few minutes before serving to lock in those flavors.
Why you’ll love it
This dish brings bold, spicy flavors that are both smoky and sweet. The marinade soaks deeply into the chicken, making every bite juicy and flavorful. It’s perfect for outdoor cooking and easy to prepare ahead of time.
How to serve
Serve with a side of coconut rice or grilled vegetables to balance the heat. A fresh mango salsa or a simple green salad can add a refreshing contrast to the spices.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to keep the chicken moist and retain its smoky flavor.
