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Baked Jamaican Pineapple Jerk Chicken

Succulent baked chicken marinated in an authentic, fiery jerk paste and glazed with sweet, caramelized pineapple for an irresistible Caribbean feast.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 5 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 520

Ingredients
  

Jerk Marinade & Chicken
  • 4-5 pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 cup fresh pineapple chunks
  • 6-8 green onions, roughly chopped
  • 4-6 cloves garlic, peeled
  • 1-2 Scotch bonnet or habanero peppers stems removed
  • 1 large shallot, roughly chopped
  • 1 inch piece fresh ginger, peeled and grated
  • 0.25 cup fresh lime juice about 2 limes
  • 3 tbsp soy sauce or coconut aminos
  • 3 tbsp dark brown sugar
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp fresh thyme leaves or 2 tsp dried
  • 1 tbsp ground allspice
  • 2 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 1 tsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 1.5 tsp sea salt
Pineapple Glaze & Roasting
  • 2 cups fresh pineapple, cut into 1-inch chunks
  • 1 red bell pepper, cut into chunks
  • 1 medium red onion, cut into wedges
  • 2 tbsp olive oil divided
  • 0.25 cup pineapple juice or orange juice
  • 2 tbsp honey or maple syrup
  • 1 tbsp soy sauce
  • Fresh thyme sprigs and lime wedges for garnish

Equipment

  • Blender or Food Processor
  • Large Baking Sheet
  • Large Mixing Bowl or Zip-top Bag
  • Large skillet
  • Small saucepan
  • Brush for glazing

Method
 

  1. Prepare the marinade: In a blender, combine 1 cup pineapple, green onions, garlic, Scotch bonnet, shallot, ginger, lime juice, 3 tbsp soy sauce, brown sugar, 2 tbsp oil, thyme, allspice, cinnamon, nutmeg, paprika, black pepper, and salt. Blend into a smooth paste.
  2. Marinate the chicken: Coat chicken pieces thoroughly with the marinade in a bowl or bag. Refrigerate for at least 4 hours, preferably overnight.
  3. Preheat oven to 400°F (200°C). Let chicken sit at room temp for 30 mins. On a baking sheet, toss 2 cups pineapple, bell pepper, and onion with 1 tbsp oil. Push to edges.
  4. Sear the chicken: Heat remaining 1 tbsp oil in a skillet over medium-high. Sear chicken skin-side down for 3-4 mins until golden. Transfer to baking sheet, skin-side up.
  5. Make the glaze: Simmer reserved marinade, pineapple juice, honey, and 1 tbsp soy sauce in a saucepan for 5 mins. Brush generously over chicken. Pour 1/4 cup water into baking sheet corner.
  6. Bake: Bake for 35-45 mins, brushing with more glaze every 15 mins, until internal temp reaches 165°F and skin is caramelized.
  7. Rest and serve: Tent with foil, rest 10 mins. Garnish with thyme and lime wedges before serving.

Notes

Wear gloves when handling Scotch bonnet peppers. Chicken can be marinated up to 24 hours for deeper flavor. Use a meat thermometer for perfect doneness.