Fresh from the Kitchen: Recipes & Food Inspiration
- Marinate boneless skinless chicken thighs with Jamaican Jerk seasoning, coconut milk, lime, oil, and browning sauce for at least 2 hours or overnight.
- Grill outdoors or on a stovetop grill pan over medium-high heat about 5 to 7 minutes per side until internal temperature reaches 165°F.
- After cooking, rest chicken 5 minutes, finish with extra Jerk seasoning and scallions; refrigerate leftovers in an airtight container for 3 to 4 days.
These Grilled Jerk Chicken Thighs are incredibly juicy and loaded with bold flavor. It starts with a quick coconut-infused marinade that’s packed with Jamaican-style jerk flavor. Then the marinated dark meat chicken gets grilled to perfection via a traditional grill or right on the stovetop! This recipe is great for meal prepping, a delicious lunch/dinner, and any other time you’re craving protein with big-time flava!
I can never get enough of a good chicken recipe, y’all. Since chicken is one of my top proteins to make, I’m always developing some new new. With spring here, and summer around the bend…I’m so excited to get this grilled jerk chicken thighs recipe on the site for you. They’ve been in heavy rotation in my home because the recipe is too good, gah!
Easy Grilled Jerk Chicken Thighs!
Big, bold, and extra zesty flavor from Jamaican Jerk seasoning, with other flavors are the star of the show here. The chicken is super juicy with lip-smacking flavor, and the recipe is an absolute breeze to bring together. I really love how straightforward the recipe is as it’s perfect for casual weeknight dinners or versatile enough for special events, too.
Make this chicken on a traditional grill or an indoor grill pan; it’s flexible like that! 🙌🏾
Ingredients For This Jerk Chicken Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Chicken thighs: The boneless/skinless variety; they are dark meat in nature, which promotes juicier chicken with great flavor.
- Jamaican Jerk seasoning: I use my homemade jerk seasoning– it’s delicious, zesty, sweet, and spicy. You can make my homemade version, or store-bought seasoning is just fine.
- Olive oil: For fat and flavor.
- Coconut milk: This dairy-free milk imparts a lovely hint of coconut flavor in the recipe, and also ups the moisture and juicy tenderness when the chicken marinates in it.
- Lime juice: A hint of acidity and brightness, mmm.
- Browning sauce: I use the Grace brand, and it can typically be found in Caribbean markets or maybe in the international aisle of your local grocery store. This is a Caribbean-centered bottled ingredient that gives a boost to so many dishes to enhance the color and flavor. Kitchen Bouquet and Gravy Master are good substitutes.
How To Make This Grilled Jerk Chicken Recipe:
(Note: please see the recipe card directly below for the complete written instructions.)
- Marinate the chicken. In a large resealable plastic bag or large bowl, combine the chicken thighs, Jerk seasoning, olive oil, coconut milk, lime juice, and browning sauce. Use your hands to toss/massage the mixture until everything is well combined and the chicken is fully coated. Cover the dish with plastic wrap/foil or seal the bag and then refrigerate to marinate for at least 2 hours or preferably overnight.
Fire Up The Grill (Or Stove)! 🔥
- Grill the chicken: Preheat the grill with the direct heat method to 400°F (medium-high heat) and lightly grease the grates. Use tongs to shake off excess marinade and then add the chicken thighs to the hot grates. Let the chicken grill with the lid closed for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill and place them onto a serving platter.
- Grill via the stovetop: Preheat a stovetop grill pan over medium heat. When hot, brush the grill pan with oil. Working in batches, use tongs to shake off excess marinade from the chicken, then pat dry with a paper towel, and then add the chicken thighs to the hot grill pan. Let the chicken grill for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer.
Serving Your Jerk Chicken
After cooking, sprinkle more jerk seasoning over the chicken while hot and let the chicken rest for at least 5 minutes. Garnish the chicken with sliced scallions and serve immediately as-is or alongside your favorite side items. What to serve with this juicy jerk chicken? I got you…
Storing & Reheating Leftovers
Let the leftover grilled jerk chicken cool to room temperature. Then transfer the chicken into an airtight container and store it in the fridge, where it will keep for 3-4 days. Simply reheat leftovers in the microwave or air fryer until warmed through.
→ Love grilling recipes? Don’t miss these other EPIC grill (& drool-worthy) recipes…
These Grilled Jerk Chicken Thighs are so incredibly flavorful and super easy to whip up. Chicken dinner winner, baby! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More main dishes:
Description
These Grilled Jerk Chicken Thighs are incredibly juicy and loaded with bold flavor. It starts with a quick coconut-infused marinade that’s packed with Jamaican-style jerk flavor. Then the marinated dark meat chicken gets grilled to perfection via a traditional grill or right on the stovetop! This recipe is great for meal prepping, a delicious lunch/dinner, and any other time you’re craving protein with big-time flava!
- 2 ½ lbs boneless/skinless chicken thighs
- 3 tablespoons Jamaican Jerk seasoning– homemade or store-bought, plus more for finishing
- 2 tablespoons olive oil
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons fresh-squeezed lime juice
- 1 teaspoon browning sauce (I use Grace browning)
- Thinly sliced scallions, cut on a bias, for garnish- optional
- Marinate the chicken. In a large resealable plastic bag or large bowl, combine the chicken thighs, Jerk rub, olive oil, coconut milk, lime juice, and browning sauce. Use your hands (fitted with disposable gloves if desired) to toss/massage the mixture until everything is well combined and the chicken is fully coated. Cover the dish with plastic wrap/foil or seal the bag and then refrigerate to marinate for at least 2 hours or preferably overnight.
- Before grilling: Remove the marinated chicken from the fridge and let it sit out on the counter to come to room temperature before hitting the grill. Note: You can grill your chicken using an indoor grill pan or on a traditional outdoor grill.
- To grill the chicken: Preheat the grill with the direct heat method to 400°F (medium-high heat) and lightly grease the grates. When ready, use tongs to shake off excess marinade and then add the chicken thighs to the hot grates. Let the chicken grill with the lid closed for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill and place them onto a serving platter.
- To grill via the stovetop: Preheat a stovetop grill pan over medium heat. When hot, brush the grill pan with 1 tablespoon of oil. Working in batches, use tongs to shake off excess marinade from the chicken, then pat dry with a paper towel, and then add the chicken thighs to the hot grill pan. Let the chicken grill for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill pan and place them onto a serving platter. Use an additional tablespoon of oil in between cooking the batches, only as needed.
- Serve. Sprinkle more Jerk seasoning (to preference) over the chicken while hot and let the chicken rest for at least 5 minutes. Garnish the chicken with sliced scallions and serve immediately as-is or alongside your favorite side items. Enjoy!
Notes
- To grill via the stovetop: Use 1-2 tablespoons olive oil for searing.
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: The Mindful Hapa
View the full recipe or story from the original source
