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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.

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

Instructions

  1. Blend scallion, garlic, scotch bonnet, thyme, allspice, ginger, soy sauce, lime juice, brown sugar, and 1 tbsp olive oil into a thick paste.
  2. Rub the marinade all over the chicken thighs and refrigerate at least 2 hours, or overnight for best flavor.
  3. Heat a grill or grill pan to medium-high. Brush pineapple rings with the remaining olive oil.
  4. Grill the chicken 6-7 minutes per side until charred in spots and cooked through (165°F internal).
  5. Grill the pineapple rings 2-3 minutes per side until caramelized and marked.
  6. Serve the chicken with the grilled pineapple and lime wedges on the side.