Description
A flavorful and juicy baked Jamaican Pineapple Jerk Chicken recipe featuring tender chicken thighs marinated in a zesty jerk sauce with pineapple juice and chunks for a perfect balance of spicy and sweet Caribbean flavors. The chicken is baked until crispy and caramelized, making it an easy and delicious main course.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1/2 cup jerk marinade (store-bought or homemade)
- 1/2 cup pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
Add-ins & Garnish
- 1 cup pineapple chunks (fresh or canned, drained)
- Chopped fresh cilantro or green onions for garnish
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin. Season both sides of the chicken with salt, pepper, garlic powder, onion powder, ground allspice, and cayenne pepper if desired for added heat.
- Marinate the Chicken: In a large bowl or zip-top bag, mix together the jerk marinade, pineapple juice, soy sauce, and olive oil. Add the seasoned chicken pieces and toss until fully coated. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator to allow flavors to penetrate the meat.
- Prepare to Bake: Lightly grease a baking dish or cast-iron skillet. Place the marinated chicken skin-side up in the dish, ensuring pieces are spaced evenly. Pour any remaining marinade over the chicken. Scatter the pineapple chunks around and between the chicken pieces for bursts of sweetness.
- Bake the Chicken: Bake uncovered in the preheated oven for 35–45 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should be crispy and caramelized. Halfway through baking, baste the chicken with pan juices to keep it moist and deepen the flavor.
- Garnish and Serve: Once baked, remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped fresh cilantro or green onions before serving. Pair with coconut rice, plantains, or roasted vegetables for a complete Caribbean-inspired meal.
Notes
- Serve with coconut rice, plantains, or roasted vegetables for a hearty meal.
- You can use boneless chicken thighs or breasts, but reduce the cooking time by 10–15 minutes to avoid overcooking.
- For a homemade jerk marinade, blend scallions, garlic, Scotch bonnet peppers, thyme, allspice, nutmeg, soy sauce, and lime juice for authentic flavor.
