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Jamaican Jerk Chicken Thighs


  • 6-10 boneless or bone-in chicken thighs (you can also use boneless chicken breasts)
  • 2 Tbsp. olive oil


  • 1/2 cup olive oil
  • 1/2 cup chicken broth
  • 1/4 cup lime juice
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tps. onion powder
  • 1/2 tsp. thyme
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cayenne pepper


  • Put all marinade ingredients in a blender and blend to quickly combine. Place chicken thighs in a large ziplock bag and pour in the marinade and give it a good toss to make sure marinade gets under the skin. Marinade for at least an hour.
    Pre-heat oven to 400.
    Heat oil a large skillet, place thighs in skin side up and cook for 3-4 minutes or until browned. Flip and do the same with the skin side making sure the skin is pulled smooth over the thigh. Do not throwaway the marinade. Place browned thighs skin side up in a glass baking dish and pour over the marinade and bake 25-30 minutes stopping half way through to scoop juices over the top. Chicken is done when it hits 165 at the Thickest part of the thigh. If you like the skin really crispy broil for 3-4 minutes at the end.