Bitters-Spiced Caribbean Jerk Chicken

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken marinated in a spicy, bitters-inspired jerk sauce featuring aromatic botanicals and citrus notes. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, bitters (herbal cocktail bitters), lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Caribbean cuisine 320 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in and skin-on
2 tbsp bitters (herbal cocktail bitters)
1/4 cup lime juice
2 tbsp brown sugar
4 scallions, chopped
3 garlic cloves, minced
1 tbsp fresh thyme leaves
1 tsp allspice
1 tsp ground ginger
1 scotch bonnet pepper, seeded and chopped
2 tbsp soy sauce
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a blender, combine 2 tbsp bitters, 1/4 cup lime juice, 2 tbsp brown sugar, 4 chopped scallions, 3 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp allspice, 1 tsp ground ginger, 1 chopped scotch bonnet pepper, 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper; blend until smooth to create the jerk marinade.
Step 2: Place 6 bone-in, skin-on chicken thighs in a large bowl and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill skin-side down for 6-7 minutes until charred and crispy.
Step 4: Flip the chicken and grill for another 6-7 minutes until internal temperature reaches 165°F and juices run clear.
Step 5: Remove chicken from grill and let rest for 5 minutes before serving.