BBQ Grilled Jerk Chicken Thighs

BBQ Grilled Jerk Chicken Thighs are smoky, spicy, and bursting with Caribbean flavors. I love how the marinade infuses the chicken with warmth and heat, while grilling gives it that irresistible charred finish.

Why You’ll Love This Recipe

I like this recipe because it transforms simple chicken thighs into something bold and exciting. The mix of spices, herbs, and lime juice creates a marinade that’s fragrant and zesty. I also enjoy how grilling locks in the juices, making the chicken tender and flavorful.

Ingredients

For the Jerk Marinade:
1 tablespoon allspice ground
1 tablespoon brown sugar packed
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons dried thyme
4 garlic cloves minced
3 scallions chopped
1 scotch bonnet pepper seeded and chopped (adjust to heat preference)
1- inch piece fresh ginger grated
Juice of 2 limes
2 tablespoons soy sauce
2 tablespoons olive oil
Salt and pepper to taste

For the Chicken:
6 bone-in skin-on chicken thighs
Extra lime wedges for serving
Chopped fresh cilantro for garnish

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. In a blender or food processor, I combine all the marinade ingredients and blend until smooth.
2. I place the chicken thighs in a large bowl or zip-top bag, pour over the marinade, and coat well. I let it marinate for at least 2 hours, preferably overnight.
3. I preheat the grill to medium-high heat.
4. I remove the chicken from the marinade and place it skin-side down on the grill. I cook for 6–7 minutes per side, then move to indirect heat and continue grilling until the internal temperature reaches 165°F (74°C).
5. I let the chicken rest for 5 minutes before serving.
6. I garnish with cilantro and lime wedges.

Servings and Timing

This recipe makes 6 servings. It usually takes about 15 minutes to prepare, plus 2 hours (or overnight) to marinate, and around 25 minutes to grill.

Variations

Sometimes I swap the scotch bonnet for habanero peppers if that’s what I have on hand. For a sweeter version, I add pineapple juice to the marinade. I’ve also baked the chicken at 400°F (200°C) for about 40–45 minutes when I can’t grill.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 325°F until heated through, or on the grill for a few minutes to restore some crispness. The chicken also freezes well for up to 2 months.

FAQs

Can I use boneless chicken instead of thighs?

Yes, but I prefer bone-in for juicier results. Cooking time will be shorter with boneless.

How spicy is jerk chicken?

It depends on the pepper. I adjust the heat by using more or less scotch bonnet.

Can I cook jerk chicken in the oven?

Yes, I bake it at 400°F for 40–45 minutes or until fully cooked.

Do I need to marinate overnight?

No, but I find the flavor deeper when I let it sit overnight.

Can I make jerk chicken ahead of time?

Yes, I marinate the chicken the night before and grill when ready.

What can I serve with jerk chicken?

I like it with rice and peas, grilled corn, or a fresh salad.

Can I use chicken breasts instead of thighs?

Yes, but I adjust cooking time so they don’t dry out.

What type of grill works best?

I use either a charcoal grill for smoky flavor or a gas grill for convenience.

Can I freeze marinated chicken?

Yes, I freeze the chicken right in the marinade, then thaw and grill later.

Do I need to oil the grill grates?

Yes, I lightly oil them to prevent sticking.

Conclusion

I love making BBQ Grilled Jerk Chicken Thighs because the marinade is bold, spicy, and aromatic, while grilling adds that perfect smoky touch. It’s a dish that always feels festive and satisfying, whether for a backyard cookout or a flavorful weeknight meal.

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