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Flavorful Jamaican Jerk Chicken Recipe with Easy Pineapple Habanero Glaze

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A bold and addictive Jamaican jerk chicken recipe featuring a smoky, spicy marinade and a sweet, tangy pineapple habanero glaze. Perfect for grilling and quick weeknight dinners.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken thighs (or drumsticks or breasts)
  • 3 scallions, chopped
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • 1–2 Scotch bonnet peppers, seeded for less heat or whole for full kick
  • 2 tsp ground allspice
  • 1 tsp dried thyme
  • 1 tsp ground cinnamon
  • 1 tsp freshly ground black pepper
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp lime juice, freshly squeezed
  • 2 tbsp vegetable oil or canola oil
  • 1½ tsp salt
  • 1 cup fresh pineapple juice (or canned unsweetened pineapple juice)
  • ½ cup brown sugar
  • 1 habanero pepper, seeded and finely chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

  1. Make the jerk marinade: In a blender or food processor, combine scallions, onion, garlic, Scotch bonnet peppers, allspice, thyme, cinnamon, black pepper, brown sugar, soy sauce, lime juice, oil, and salt. Blend until smooth, about 2-3 minutes. Add water if too thick.
  2. Marinate the chicken: Place chicken thighs in a large bowl or zip-top bag. Pour marinade over chicken, coat well. Cover and refrigerate at least 2 hours or overnight.
  3. Prepare the pineapple habanero glaze: In a small saucepan over medium heat, combine pineapple juice, brown sugar, habanero, apple cider vinegar, soy sauce, ginger, and garlic. Simmer 8-10 minutes until slightly reduced.
  4. Thicken the glaze: Stir in cornstarch slurry and simmer 1-2 minutes until thickened. Remove from heat and set aside.
  5. Preheat grill to medium-high heat (375°F). Oil grill grates.
  6. Grill chicken: Remove chicken from marinade, let excess drip off. Place skin-side down on grill. Cook 6-8 minutes per side, brushing with glaze during last 5 minutes. Manage flare-ups as needed.
  7. Check doneness with meat thermometer; internal temperature should reach 165°F.
  8. Rest chicken 5 minutes before serving. Spoon extra glaze over top and garnish with cilantro or lime wedges.

Notes

Marinate chicken at least 2 hours or overnight for best flavor. Oil grill grates to prevent sticking. Brush glaze on during last 5-7 minutes to avoid burning. Use a meat thermometer to ensure chicken is cooked to 165°F. If glaze thickens too much before grilling, whisk in pineapple juice to loosen.

Nutrition

Keywords: Jerk chicken, Jamaican recipe, pineapple habanero glaze, spicy chicken, grilled chicken, Caribbean cuisine, easy dinner, summer cookout

Find it online: https://cheerycrisp.com/flavorful-jamaican-jerk-chicken-recipe-with-easy-pineapple-habanero-glaze/