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Authentic Baked Jamaican Jerk Chicken with Pineapple Salsa

A close-up of a piece of glazed Jamaican jerk chicken, cut open to show the juicy interior, served with grilled pineapple chunks.
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You will make juicy, bold Jamaican Jerk Chicken using an oven method. This recipe balances the spicy heat with sweet pineapple for a complete Caribbean flavor experience.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 cup fresh pineapple chunks
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons jerk seasoning (store-bought or homemade)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish
  • For the Rice & Peas (Optional Side): 1 cup long-grain white rice, 1 can (13.5 oz) full-fat coconut milk, 1 cup water, 1/2 cup dried kidney beans (soaked overnight or use 1 can rinsed beans), 1 teaspoon salt, 1/4 teaspoon thyme

Instructions

  1. Prepare the Marinade: In a bowl, combine the jerk seasoning, soy sauce, honey, olive oil, lime juice, minced garlic, and chopped onion. Mix these ingredients well.
  2. Marinate the Chicken: Pat the chicken thighs dry with paper towels. Place the chicken in a large zip-top bag or bowl. Pour the marinade over the chicken, ensuring every piece is coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the best flavor.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with foil for easy cleanup, and place a wire rack on top of the sheet. This allows air to circulate for crispier skin.
  4. Arrange Chicken and Pineapple: Remove the chicken from the marinade, letting excess drip off. Place the chicken thighs skin-side up on the wire rack. Scatter the fresh pineapple chunks around the chicken pieces on the rack.
  5. Bake the Chicken: Bake for 35 to 45 minutes. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius). For extra color and crispiness, you can switch the oven to broil for the last 2 to 3 minutes, watching closely to prevent burning.
  6. Make the Rice & Peas (If serving): While the chicken bakes, combine the rinsed kidney beans (if using canned, skip the soaking), rice, coconut milk, water, and salt in a saucepan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the liquid is absorbed and the rice is tender. Stir in the thyme just before serving.
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish the baked jerk chicken and pineapple with fresh chopped cilantro. Serve immediately with your homemade Rice & Peas or your favorite tropical side dish.

Notes

  • For an authentic smoky flavor without grilling, add 1/2 teaspoon of liquid smoke to your marinade mixture.
  • If you prefer chicken wings, use 1.5 pounds of wings instead of thighs and reduce the baking time to about 30 minutes, checking for doneness.
  • You can find jerk seasoning at most large grocery stores, but for the boldest flavor, look for authentic Caribbean brands.

Nutrition

Find it online: https://cutcooktaste.com/jamaican-jerk-chicken-baked-recipe/