Honey-Ginger Glazed Caribbean Jerk Chicken Thighs

By AislePrompt Editorial · ·

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 chicken thighs marinated in a spicy Caribbean jerk sauce then roasted and finished with a honey-ginger glaze for a perfect balance of heat and sweetness. This Caribbean-inspired chicken recipe, ready in about 100 minutes, pairs chicken thighs, bone-in and skin-on, jerk seasoning, fresh ginger, grated 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: 70 min Cook: 30 min Serves 6 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 tbsp jerk seasoning, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 6 chicken thighs and toss well to coat. Cover and marinate in the refrigerator for at least 1 hour.
  2. Step 2: Preheat oven to 425°F. Arrange the marinated chicken thighs skin-side up on a baking sheet lined with foil. Roast for 25 minutes until the skin is crispy and the internal temperature reaches 165°F.
  3. Step 3: While the chicken roasts, whisk together 3 tbsp honey and 2 tbsp lime juice in a small bowl.
  4. Step 4: Remove the chicken from the oven and brush each piece generously with the honey-lime glaze. Return to the oven and broil for 3-4 minutes until the glaze is caramelized and bubbly, watching carefully to avoid burning.
  5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.

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