Jerk Chicken
Juicy, smoky, and packed with flavor, this grilled Jerk Chicken is marinated in a bold homemade spice mix, then cooked until perfectly charred and tender. It's an easy, foolproof way to bring big Caribbean flavor to your backyard grill (or your oven, if needed!).
Servings: 4
Calories: 228kcal
Ingredients
- 4 chicken thighs bone-in, skin-on
- 2 tablespoons jerk seasoning
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
- 1 lime juiced
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix together the jerk seasoning, vegetable oil, honey, apple cider vinegar, lime juice, salt and pepper to make a marinade.
- Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and shake it to evenly coat the chicken with the marinade.
- Marinate the chicken in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor.
- Remove the chicken thighs from the marinade and discard the remaining marinade.
- Grill the chicken thighs for 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Remove the chicken thighs from the grill and let them rest for 5 minutes before serving.
Notes
- Use thighs for best flavor. Bone-in, skin-on chicken thighs stay juicy and handle the grill beautifully.
- Marinate longer if you can. Even 30 minutes makes a difference, but overnight gives you max flavor.
- No grill? No problem. You can bake the chicken at 425°F (218°C) for 35–40 minutes instead.
- Leftovers are great. Slice them up for tacos, wraps, salads, you name it.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 8g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 167mg | Potassium: 377mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1221IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
