Jerk Chicken Thighs with Grilled Pineapple and Scotch Bonnet Glaze
Smoky allspice-and-thyme jerk chicken thighs grilled alongside caramelized pineapple rings for a sweet-hot Jamaican-style plate.
Jerk cooking is one of Jamaica's great contributions to world cuisine, and the magic is almost entirely in the marinade: scallion, garlic, fresh thyme, allspice, and scotch bonnet pepper working together long before the chicken ever sees a grill. We've built this version around boneless thighs so the marinade penetrates fast and the meat stays juicy over direct heat, then let the char from the grill do the rest of the work.
Grilling the pineapple alongside the chicken isn't just for looks — the caramelized edges pick up a little smoke and mellow out the heat of the scotch bonnet in the marinade, so each bite balances savory, sweet, and spicy. With roughly 34g of protein a serving, this is a satisfying, high-protein dinner that still feels like a warm-weather cookout even if you're making it on a stovetop grill pan in February.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 scallions, chopped
- 4 cloves garlic
- 1 scotch bonnet pepper, seeded for less heat
- 2 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp ground ginger
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 1 small pineapple, cored and sliced into rings
- 1 lime, cut into wedges, for serving
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Blend scallion, garlic, scotch bonnet, thyme, allspice, ginger, soy sauce, lime juice, brown sugar, and 1 tbsp olive oil into a thick paste.
- 2Rub the marinade all over the chicken thighs and refrigerate at least 2 hours, or overnight for best flavor.
- 3Heat a grill or grill pan to medium-high. Brush pineapple rings with the remaining olive oil.
- 4Grill the chicken 6-7 minutes per side until charred in spots and cooked through (165°F internal).
- 5Grill the pineapple rings 2-3 minutes per side until caramelized and marked.
- 6Serve the chicken with the grilled pineapple and lime wedges on the side.