Native Caribbean Jerk Chicken

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 developed and reviewed.

Tender chicken marinated in fiery allspice and Scotch bonnet peppers, grilled to smoky perfection with Caribbean boldness. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, allspice berries, Scotch bonnet peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 10 min Cook: 20 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

2 lbs, bone-in and skin-on chicken thighs
1 teaspoon, ground allspice berries
2, finely chopped (wear gloves) Scotch bonnet peppers
1 tablespoon, chopped fresh thyme
3 cloves, minced garlic
1 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon lime juice
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

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Instructions

Step 1: In a food processor, combine ground allspice, finely chopped Scotch bonnet peppers, minced garlic, chopped thyme, brown sugar, soy sauce, lime juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend into a smooth paste.
Step 2: Place chicken thighs in a large bowl; rub with jerk marinade, ensuring all surfaces are coated. Cover and refrigerate for 4 hours (or overnight for deeper flavor).
Step 3: Preheat grill to medium-high (375°F/190°C). Remove chicken from marinade, letting excess drip off. Grill skin-side down for 8-10 minutes until golden and crispy.
Step 4: Flip chicken, grill 8-10 minutes more until internal temperature reaches 165°F (74°C) and skin is charred in spots. Rest 5 minutes before serving to lock in juices.