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Authentic Baked Jamaican Jerk Chicken with Pineapple Glaze

Close-up of a beautifully charred and glazed piece of Jamaican jerk chicken served with grilled pineapple chunks.
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Make juicy, tender Jamaican Jerk Chicken at home using this simple baking method. This recipe features a bold, spicy marinade and a sweet pineapple glaze for a balanced Caribbean flavor perfect for a weeknight dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 cup fresh pineapple chunks
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For the Jerk Marinade:
  • 2 tablespoons store-bought Jamaican Jerk Seasoning paste (or DIY Jerk Spice Blend)
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper (adjust for heat preference)

Instructions

  1. Prepare the chicken: Pat the chicken thighs completely dry with paper towels. Make several shallow slits in the thickest parts of the chicken to help the marinade penetrate.
  2. Make the marinade: In a bowl, combine the jerk seasoning paste, soy sauce, olive oil, honey, lime juice, minced garlic, onion, allspice, thyme, ginger, and cayenne pepper. Mix well until you have a thick paste.
  3. Marinate the chicken: Rub the jerk marinade all over the chicken thighs, making sure to get some under the skin and into the slits. Place the chicken in a resealable bag or covered bowl. Refrigerate for at least 4 hours, or preferably overnight, for the best flavor.
  4. Preheat and prepare: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with foil and place a wire rack on top of the foil. This allows air to circulate for crispier skin.
  5. Arrange for baking: Remove the chicken from the marinade, scraping off any large pieces of onion or garlic that might burn. Place the chicken thighs skin-side up on the wire rack. Scatter the pineapple chunks around the chicken on the rack.
  6. Bake the chicken: Bake for 35 to 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear. Baste the chicken with any pan drippings halfway through baking.
  7. Glaze and finish: For the last 5 minutes of cooking, you can brush the chicken with any accumulated pineapple juices from the pan for a light glaze. Let the chicken rest for 5 minutes before serving.
  8. Serve: Serve your Tender Jerk Chicken hot, perhaps alongside a Rice and Peas Recipe for a complete Tropical Chicken Dinner.

Notes

  • For a smokier flavor without grilling, add 1/2 teaspoon of smoked paprika to your marinade.
  • If you prefer wings, follow the same steps but reduce the baking time to 25-30 minutes.
  • To make this a healthier jerk chicken dinner, use chicken breast instead of thighs, but watch the cooking time closely to prevent drying.

Nutrition

Find it online: https://delishsymphony.com/jamaican-jerk-chicken-recipe-baked/