Jamaican Jerk Chicken with Pineapple Salsa
Jamaican Jerk Chicken with Pineapple Salsa
Ingredients
For the marinade
- 8 chicken thighs, bone-in, skin-on
- 1/4 cup olive oil
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons allspice
- 1 teaspoon thyme leaves, dried
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 1/4 teaspoon nutmeg, ground
For the pineapple salsa
- 1 pineapple, peeled, cored, and diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 jalapeño, seeded and minced
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, combine olive oil, lime juice, brown sugar, garlic, ginger, allspice, thyme, cayenne pepper, black pepper, salt, and nutmeg to make the marinade.
⏱️ 5 min - 2
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
⏱️ 5 min - 3
Preheat the oven to 400°F.
⏱️ 5 min•🌡️ 400°F - 4
Place marinated chicken thighs in a baking dish and bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F.
⏱️ 40 min•🌡️ 400°F - 5
While the chicken is baking, prepare the pineapple salsa by combining pineapple, red onion, red bell pepper, cilantro, lime juice, jalapeño, and salt in a bowl. Mix well and set aside.
⏱️ 10 min - 6
Serve the baked jerk chicken hot with a generous portion of pineapple salsa on top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Jerk Chicken with Pineapple Salsa
Ingredients
For the marinade
- 8 chicken thighs, bone-in, skin-on
- 1/4 cup olive oil
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons allspice
- 1 teaspoon thyme leaves, dried
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 1/4 teaspoon nutmeg, ground
For the pineapple salsa
- 1 pineapple, peeled, cored, and diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 jalapeño, seeded and minced
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, combine olive oil, lime juice, brown sugar, garlic, ginger, allspice, thyme, cayenne pepper, black pepper, salt, and nutmeg to make the marinade.
⏱️ 5 min - 2
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
⏱️ 5 min - 3
Preheat the oven to 400°F.
⏱️ 5 min•🌡️ 400°F - 4
Place marinated chicken thighs in a baking dish and bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F.
⏱️ 40 min•🌡️ 400°F - 5
While the chicken is baking, prepare the pineapple salsa by combining pineapple, red onion, red bell pepper, cilantro, lime juice, jalapeño, and salt in a bowl. Mix well and set aside.
⏱️ 10 min - 6
Serve the baked jerk chicken hot with a generous portion of pineapple salsa on top.
⏱️ 5 min