BBQ Grilled Jerk Chicken Thighs
These BBQ jerk chicken thighs are marinated in bold Caribbean spices and grilled to smoky, juicy perfection. Perfect for backyard cookouts or flavorful weeknight dinners.
Equipment
- Grill, Blender or Food Processor, Mixing Bowl, Tongs, Meat Thermometer, Basting Brush (optional)
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
Instructions
Make the Marinade
- Blend all marinade ingredients in a food processor or blender until smooth.
Marinate the Chicken
- Place chicken thighs in a bowl or bag. Pour marinade over and coat well. Chill for at least 4 hours or overnight.
Preheat the Grill
- Heat grill to medium-high. Oil grates to prevent sticking.
Grill the Chicken
- Grill skin-side down for 5–7 minutes, then flip and cook 15–20 minutes until 165°F inside. Move to indirect heat if needed.
Rest and Serve
- Let rest 5–10 minutes. Serve with lime wedges and cilantro.
Notes
Scotch bonnet heat varies—taste-test the marinade to adjust spice level.
Great served with rice, plantains, or inside wraps and tacos.
Extra marinade can be frozen for later use.