Batch Jamaican Jerk Chicken Thighs
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Caribbean · 75 min · Chicken · dairy-free, keto, low-carb, high-protein
430 cal
34g protein
6g carbs
30g fat
per serving · estimated
Ingredients
- 1 lb bone-in skin-on chicken thighs
- 1 Scotch bonnet peppers
- 2 stalks scallions
- 3/4 tbsp fresh thyme
- 3/4 tbsp fresh ginger
- 2 garlic cloves
- 1/4 tbsp ground allspice (pimento)
- 1/4 tsp ground cinnamon
- 1 tbsp soy sauce
- 3/4 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
Method (tap to check — screen stays awake)
- Blend Scotch bonnets, scallions, thyme, ginger, garlic, allspice, cinnamon, soy sauce, brown sugar, lime juice, and oil into a coarse marinade.
- Coat chicken thighs thoroughly and marinate refrigerated at least 4 hours or overnight in a batch.
- Preheat oven to 400 F.
- Arrange thighs skin-side up on a foil-lined sheet pan and roast 40 minutes.
- Increase heat to broil for 5-8 minutes to char the skin, watching closely.
- Rest 5 minutes; confirm internal temperature reaches 175 F before portioning into containers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.