Caribbean Jerk Chicken Thighs with Pineapple Salsa

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons jerk seasoning
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup diced pineapple
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt to taste
• Fresh cilantro sprigs for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix olive oil, jerk seasoning, and garlic powder.
3. 3 Rub the seasoning mixture all over the chicken thighs.
4. 4 Place chicken on a baking sheet and bake for 25 minutes or until cooked through.
5. 5 Meanwhile, combine pineapple, red onion, cilantro, jalapeño, lime juice, honey, and a pinch of salt in a bowl for the salsa.
6. 6 Once chicken is done, let it rest for 5 minutes before serving with the pineapple salsa spooned on top.
7. 7 Garnish with fresh cilantro sprigs.

Equipment

• Baking sheet
• Oven
• Mixing bowl

Variations

• Use chicken breasts for a leaner option, adjusting cook time accordingly.
• Substitute mango for pineapple in the salsa for a different flavor profile.

Substitutions

• If jerk seasoning is unavailable, use a mix of allspice, thyme, cayenne, and brown sugar.
• Substitute fresh cilantro with parsley if needed.

Pairings

• Coconut rice
• Grilled plantains
• Coleslaw

Nutrition

Tips

• For extra flavor, marinate the chicken in the jerk seasoning mixture for at least 2 hours or overnight.
• Adjust the amount of jalapeño to control the spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with steamed rice and black beans for a complete Caribbean meal.
• Pair with a crisp tropical lager or a passion fruit mocktail.

FAQ