Baked Jamaican Pineapple Jerk Chicken Recipe
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Baked Jamaican Pineapple Jerk Chicken Recipe
This Baked Jamaican Pineapple Jerk Chicken is the perfect balance of bold, smoky heat and sweet, tropical flavor. Juicy chicken is marinated in a rich blend of jerk seasoning, green seasoning, and spices, then baked with fresh pineapple chunks and scotch bonnet peppers for authentic Caribbean flavor. Finished with a sticky, buttery pineapple jerk sauce, this dish delivers the perfect combination of spicy, sweet, and savory in every bite. Dairy-free, Vegetarian, Make Ahead, + Freeze options!
When it comes to Jamaican jerk chicken, there's a special place in my heart. I grew up eating perfectly charred jerk chicken (even Jamaican Jerk Chicken Wings) on a grill that were often chopped into the most perfect bites from a machete (large butcher knife) and served with hard-dough bread (or basmati rice or brown rice) and generous squirts of BBQ sauce and jerk sauce. Honestly, this has to be one of my top favorite Jamaican food to eat, especially since chicken in general is a MUST for me. Haha. Also, this Authentic Jamaican Curry Chicken is another staple that you'll thank me later for trying! Watch my Baked Jamaican Jerk Chicken Wings made in action.
Although, I still enjoy a good authentic dish of Jamaican jerk chicken from the grill when eating out in Brooklyn, unfortunately, the fact that I don't have a grill has lead me to create this Baked Jamaican Pineapple Jerk Chicken recipe. There's still a way to enjoy delicious jerk chicken without the use of a grill and I hope that you love this recipe as much as my family and I do. You'll want to enjoy this recipe with a few sips of this Frozen Pineapple Margarita Mocktail for the perfect combo! But to keep things traditional, you'll want to enjoy this chicken with Jamaican Rum Cream, Jamaican Rum Punch Mocktail, or a side of Creamy Jamaican Rasta Pasta.
What is Jamaican Jerk Chicken? Why Pineapples?
Traditionally, as I've mentioned, Jerk chicken is a staple Jamaican dish that is often enjoyed with hard-dough bread or sometimes rice and peas. The chicken is usually seasoned well with a jerk seasoning and marinade and is left to fully marinade 1-2 days (or overnight) so that everything soaks in and the chicken is nice and tender when cooked.
My favorite store-bought brand of jerk marinade is by Grace Foods or Walkerwood, which is available to purchase at your local grocer or online via Amazon, however, when making your own sauce, it consists of blended spices and seasonings and the spiciness can be adjusted based on preference.
In the most recent years, another trend in Jamaica has been the addition of pineapple to staple flavors such as jerk, ginger beer, etc.-----which is why I chose to make pineapple jerk chicken as opposed to the tradition version.
Believe me when I say that adding pineapple is a nice offset to the spice AND it's such a killer combo, ya'll. SO good!
Jump to:
- What is Jamaican Jerk Chicken? Why Pineapples?
- Why You’ll Love This Jerk Recipe
- What Makes Jerk Flavor Unique?
- Spice Level Tips
- How to Make Baked Jamaican Pineapple Jerk Chicken
- Ingredients
- Best Cuts of Chicken for Jerk Chicken
- How to Prep + Season Jamaican Pineapple Jerk Chicken
- Tips to Making the Best Jamaican Jerk Chicken
- Jerk Seasoning Breakdown (What Gives It That Signature Flavor)
- Dry Rub vs. Jerk Paste/Marinade
- Ingredient Substitutes + Meat Alternatives for Jerk:
- Jerk Chicken Marinade Timeline (For Maximum Flavor)
- How to Marinate Jerk Chicken Properly
- Storage + Reheating
- Make Ahead Option
- JAMAICAN HERBS YOU SHOULD ALWAYS KEEP ON HAND + REMEDIES
- Jamaican Sides to Serve with Pineapple Jerk Chicken
- Build the Perfect Caribbean Plate
- Common Q + A's for Jamaican Pineapple Jerk Chicken Recipe
- More Reader Favorite Jamaican Recipes to Try Next!
- MADE OUR RECIPE(S)?
- Baked Jamaican Pineapple Jerk Chicken Recipe
Why You’ll Love This Jerk Recipe
- Perfect balance of sweet + spicy + savory
- Easy oven-baked version of classic jerk chicken
- Packed with authentic Caribbean (Jamaican) flavor
- Great for weeknight dinners or entertaining
- Juicy, tender chicken every time
- Sauce is rich, sticky, and irresistible
- Customizable spice level
What Makes Jerk Flavor Unique?
Jerk seasoning is all about balance:
- Spicy + sweet
- Smoky + fresh
- Bold + aromatic
It’s not just heat—it’s layered flavor.
Spice Level Tips
- Use whole scotch bonnet for milder heat
- Dice peppers for more intensity
- Remove seeds to reduce spice
- Substitute with habanero if needed
How to Make Baked Jamaican Pineapple Jerk Chicken
Season and marinate the chicken with jerk seasoning, green seasoning, and spices, allowing it to soak up all the flavor. Arrange the chicken in a baking dish with pineapple chunks, scotch bonnet peppers, and broth, then bake until tender and juicy.
Once cooked, reserve the flavorful broth and use it to create a rich pineapple jerk sauce by simmering it with butter, pineapple juice, BBQ sauce, thyme, and additional jerk seasoning. Thicken the sauce, then coat the baked chicken in the glossy, sweet and spicy glaze before serving.
Ingredients
Here’s what you need for these delicious Jamaican Pineapple Jerk Chicken:
- Chicken (Drumsticks, Thighs, Breasts). The base of the dish—juicy, tender, and perfect for soaking up bold flavors.
- Jerk Dry Rub Seasoning. Adds depth, spice, and that signature jerk flavor. You can make your own using my recipe!
- Jamaican Green Seasoning. A fresh herb blend that brings brightness and authentic Caribbean flavor. You can make your own using my recipe!
- Jerk Seasoning Paste. The key to bold, spicy, smoky flavor. Boosts spice and flavor intensity. You can make your own using my recipe!
- Scotch Bonnet Peppers. Adds authentic heat and flavor—adjust to your spice level.
- Chicken Stock or Bone Broth. Keeps the chicken moist while baking and creates a flavorful base.
- Pineapple Chunks. Adds natural sweetness and balances the spice beautifully.
- Butter. Adds richness and smoothness to the sauce.
- Reserved Chicken Jerk Broth. Infuses the sauce with deep, savory flavor.
- Pineapple Juice. Enhances the tropical sweetness.
- BBQ Sauce. Adds body, sweetness, and a slightly smoky finish. You can make your own using my recipe!
- Thyme Sprigs. Classic Jamaican herb that adds depth.
- Cornstarch Slurry. Thickens the sauce to a glossy, sticky finish.
Best Cuts of Chicken for Jerk Chicken
Choosing the right cut of chicken can make a big difference in flavor, texture, and overall results. While jerk seasoning is bold and flavorful, certain cuts absorb and hold that flavor better than others.
Bone-In, Skin-On Chicken (Best Overall)
Examples: Drumsticks, thighs, leg quarters
- Juicier and more flavorful
- Holds up well to long marinating and baking
- Skin helps lock in moisture and adds richness
NOTE: Best choice for authentic, restaurant-style jerk chicken.
Chicken Thighs (Most Flavorful)
- Naturally tender and juicy
- Rich flavor that pairs perfectly with jerk seasoning
- Less likely to dry out
NOTE: Perfect for baked or grilled jerk chicken.
Drumsticks (Great for Serving)
- Easy to portion and serve
- Absorb marinade well
- Stay juicy during cooking
NOTE: Great for gatherings and casual meals.
Chicken Breasts (Leaner Option)
- Lower in fat but still works well
- Best when marinated longer for flavor
- Can dry out if overcooked
NOTE: Pro Tip: Bake with broth or sauce to keep it moist.
Chicken Wings (For Appetizers)
- Perfect for smaller portions
- Crispy, flavorful, and great for entertaining
NOTE: Use your jerk wings recipe variation for this option.
For the best flavor:
- Marinate at least 4–24 hours
- Use a mix of cuts for variety
- Always include some bone-in pieces for depth
How to Prep + Season Jamaican Pineapple Jerk Chicken
Baking Jamaican Pineapple Jerk Chicken is generally an easy process—in total about 1 hour due to the process of cooking the chicken and "drying out" of the sauce. You first start by cleaning and washing your chicken pieces to ensure that they are clean and ready to be seasoned. I like to wash my chicken with both vinegar and lemon to help keep things clean and sanitized.
Once your chicken is clean, then it’s seasoning time! I’m all about seasoning every “layer” of my food, therefore, the chicken gets direct seasoning and so does the sauce. Let everything marinate for 10-15 minutes or 1-2 days (or overnight tightly wrapped in the refrigerator) for the best results.
Tips to Making the Best Jamaican Jerk Chicken
The following tips and tricks will make cooking the best Jamaican Jerk Chicken easier and with greater results:
Marinate the chicken. This is a VERY IMPORTANT step that most overlook but makes a world of a difference. Traditionally, Jamaicans will clean, rinse, and season their chicken 1-2 days prior to making this dish. Simply add your seasoned chicken to a ziplock bag or airtight container and refrigerate overnight (or for up to 2 days). When ready to cook, remove from the refrigerator and let it sit at room temperature for 30 minutes or so.
Remove the skin. Keeping or removing the skin of the chicken is an individual preference for many, however, removing it for jerk chicken helps the flavors to soak into the meat better, especially during marination.
Chop the chicken into smaller pieces. Since you can use various pieces of chicken for this recipe, chopping them up into smaller pieces helps the chicken to cook through better and makes for an easier bite.
Cover to bake + then remove and bake again. With any Jamaican dish, slow and steady is always the best results. Once you add all of the ingredients (including the chicken), cover the baking dish with foil and bake for the first 40-45 minutes before removing the chicken from the oven to pour the "juices" into a bowl or measuring cup to create the "BBQ jerk sauce" and then add everything back to the oven to finish until it's all cooked through, tender, and the sauce has thickened nicely. This creates a similar "char-like feel" as traditional jerk chicken.
Jerk Seasoning Breakdown (What Gives It That Signature Flavor)
Jerk seasoning is what makes jerk chicken so unforgettable—it’s bold, spicy, smoky, and deeply layered with flavor.
Core Flavor Components
Heat (The Signature Kick)
- Scotch bonnet peppers (authentic choice)
- Habanero (common substitute)
This is what gives jerk its iconic heat.
Herbs (Fresh + Earthy)
- Thyme (essential)
- Green onions (scallions)
Adds freshness and balance.
Aromatics (Depth of Flavor)
- Garlic
- Onion
- Ginger
Builds that rich, savory base.
Sweetness (Balance)
- Brown sugar
- Honey
Helps balance the spice and create caramelization.
Warm Spices (Signature Taste)
This is what truly defines jerk flavor:
- Allspice (KEY ingredient)
- Cinnamon
- Nutmeg
- Cloves
Allspice is the backbone of jerk seasoning.
Savory + Umami
- Soy sauce or salt
- Vinegar or citrus juice
Enhances and balances all flavors.
Dry Rub vs. Jerk Paste/Marinade
Dry Rub
- Made with dried spices
- Creates a crust when cooked
Jerk Paste/Marinade
- Wet marinade with fresh ingredients
- More intense, deeper flavor
NOTE: Best results = use BOTH!!
Ingredient Substitutes + Meat Alternatives for Jerk:
Making traditional jerk or pineapple jerk doesn't have to be left to only chicken. In Jamaica, it's also used for other types of meat and the possibility of switching things up with another meat or alternative is also a good idea:
- Pork (often done in Jamaica as well. Perfect combination of grilling and jerk flavors)
- Beef
- Tofu
- Chickpeas
- Other beans (black beans, kidney beans, etc.)
- Lamb
- Fish (also done in Jamaica)
- Other seafood (lobster, shrimp, etc.)
Jerk Chicken Marinade Timeline (For Maximum Flavor)
One of the secrets to truly flavorful jerk chicken is time. The longer the marinade has to soak into the chicken, the deeper and more authentic the flavor becomes.
Here’s exactly how to plan your marinade based on your schedule:
30 Minutes (Quick Flavor Boost)
- Great for last-minute meals
- Flavor will be more surface-level
- Still delicious—but less intense
TIP: Use extra jerk paste and seasoning to boost flavor quickly.
2–4 Hours (Good Flavor Development)
- Allows seasoning to penetrate the chicken
- Noticeably more flavorful than a quick marinade
- Perfect for same-day cooking
NOTE: This is your go-to if you’re short on time but still want great results.
8–12 Hours (Best Overnight Option)
- Deep, well-balanced flavor
- Spices fully infuse into the chicken
- Ideal for prepping ahead
NOTE: This is where your jerk chicken really starts to shine.
24-48 Hours (Maximum Flavor Impact)
- Bold, authentic jerk flavor
- Perfect balance of spice, herbs, and depth
- Restaurant-quality results
NOTE: Highly recommended for the best possible outcome.
How to Marinate Jerk Chicken Properly
To get the most out of your marinade:
- Massage seasoning thoroughly into the chicken
- Get under the skin (for bone-in pieces)
- Use an airtight container or zip-top bag
- Refrigerate while marinating
- Turn or mix halfway through if possible
Tips for Even Better Flavor:
- Add a splash of citrus or vinegar to help tenderize
- Let chicken sit at room temp for 15–20 minutes before cooking
- Don’t skip the green seasoning—it adds freshness and depth
Keep in Mind:
- Short on time? → 2–4 hours
- Best flavor? → Overnight (8–48 hours)
NOTE: The longer it marinates, the more unforgettable the flavor.
Storage + Reheating
Refrigerate: Up to 3–4 days
Freeze: Up to 2 months
Reheat: Oven or stovetop for best texture
Make Ahead Option
You can easily make this dish ahead by making the homemade pineapple jerk sauce/marinade a few days in advance and storing it tightly in a sealed jar or container and refrigerated for up to 1 week.
In addition, you can season and marinade your clean chicken for 1-2 days prior to making this recipe as well.
Once ready to cook, let the chicken sit at room temperature for 20-25 minutes before combining the homemade sauce and chicken and then baking.
JAMAICAN HERBS YOU SHOULD ALWAYS KEEP ON HAND + REMEDIES
Growing up in a Jamaican household means I learned about a lot of great Jamaican spices. While these spices go great in recipes for their flavor, they also have many healing properties. I'm going to share a list of Jamaican herbs that I always keep on hand for their medicinal purposes.
Jamaican Sides to Serve with Pineapple Jerk Chicken
A great jerk chicken dish isn’t complete without the right sides. Caribbean meals are all about balance—spicy, sweet, savory, and fresh all working together on one plate.
Here are the best sides to pair with your Baked Jamaican Pineapple Jerk Chicken:
Classic Rice Pairings
- Rice and Peas (Traditional Favorite). A staple in Caribbean cooking made with coconut milk, beans, and spices.
- Coconut Rice. Lightly sweet, creamy, and fragrant.
- White or Jasmine Rice. Simple and neutral—lets the jerk chicken shine.
Sweet + Savory Sides
- Fried Plantains. Golden, caramelized, and slightly sweet.
- Roasted Sweet Potatoes. Soft, naturally sweet, and slightly crisp on the edges.
Fresh + Veggie Sides (For Balance)
- Steamed Cabbage. Light, savory, and often cooked with carrots and herbs. You can make these Slow-Simmered Smoky Southern Collard Greens for a nice twist!
- Simple Green Salad or Slaw. Crisp and refreshing with a citrus dressing. Definitely recommend this Creamy Coleslaw.
- Grilled or Roasted Vegetables. Peppers, corn, onions, zucchini, tomatoes, or carrots.
Comfort Sides (For a Hearty Plate)
- Mac and Cheese (Caribbean or Southern Style). Rich, cheesy, and comforting. You can make Grown-Up Baked Jerk Mac and Cheese or Childhood Velveeta Mac and Cheese or Creamy Stovetop Southern Mac + Cheese.
- Buttery Cornbread or Biscuits. Soft, warm, and slightly sweet.
Build the Perfect Caribbean Plate
For a well-balanced meal, pair your jerk chicken with:
- 1 rice or starch
- 1 sweet element (plantains or pineapple)
- 1 fresh veggie side
- Optional comfort side
This creates a plate that feels complete, satisfying, and full of flavor.
Common Q + A's for Jamaican Pineapple Jerk Chicken Recipe
Jerk chicken is a traditional Jamaican dish made by marinating chicken in a bold blend of spices, herbs, and peppers—typically including allspice, thyme, garlic, and scotch bonnet peppers—then cooking it until flavorful and tender.
Traditionally, yes—but the spice level can be adjusted.
Use whole scotch bonnet peppers for milder heat
Dice them for more intensity
Remove seeds to reduce spice
Absolutely! This baked version is perfect for home cooking and still delivers bold, authentic flavor. You can also broil at the end for a slightly charred finish.
For best results:
Minimum: 2–4 hours
Ideal: Overnight (8–12 hours)
Maximum flavor: Up to 24 hours
NOTE: The longer it marinates, the deeper the flavor.
Pineapple adds natural sweetness that balances the heat and spice of the jerk seasoning. It also helps create a rich, slightly sticky glaze when cooked into the sauce.
Yes! Canned pineapple works well—just make sure it’s in juice (not syrup) for the best flavor.
Yes, but it may cook faster and can dry out more easily. Be sure to monitor cooking time and use broth or sauce to keep it moist.
Bone-in, skin-on cuts like thighs, drumsticks, and leg quarters are best because they stay juicy and absorb more flavor.
Yes! You can:
Marinate the chicken a day in advance
Fully cook and reheat before serving
NOTE: It actually tastes even better the next day.
Store in an airtight container in the refrigerator
Keeps well for 3–4 days
Yes!
Freeze cooked chicken for up to 2 months
Thaw overnight in the refrigerator before reheating
Reheat in the oven with a bit of extra sauce or broth
Cover with foil to retain moisture
Yes:
Use fewer scotch bonnet peppers
Keep peppers whole instead of cutting them
Add more pineapple or sauce for balance
Habanero peppers are the closest substitute. You can also use milder peppers like jalapeños for less heat.
Green seasoning is a fresh herb blend made with ingredients like scallions, thyme, garlic, and peppers. It adds brightness and depth to Caribbean dishes.
Yes!
Jerk seasoning = bold spice + depth
Green seasoning = fresh, herbal flavor
NOTE: Together, they create authentic jerk flavor.
It may not have marinated long enough
Not enough seasoning was used
The marinade didn’t fully coat the chicken
NOTE: Be generous with seasoning and give it time.
Yes! Grilling adds a smoky, traditional jerk flavor. Just baste with sauce while cooking for best results.
Jerk chicken is all about layers of flavor + time. The more you allow the marinade and spices to develop, the better your final dish will taste.
More Reader Favorite Jamaican Recipes to Try Next!
If you thoroughly enjoyed this Jamaican Pineapple Jerk Chicken recipe, don't forget to add these delicious creations to your "must-make" list along with 40+ Jamaican Recipes You Need To Try:
- Authentic Jamaican Curry Chicken
- Jamaican Scotch Bonnet Pepper Sauce
- Authentic Vegan Jamaican Red Peas Soup
- Authentic Jerk Chicken Rasta Pasta
- Authentic Jamaican Brown Stew Chicken
- Jamaican Spicy 'Pepper' Shrimp
- Best Jamaican Jerk Chicken Pizza
- Vegan Jamaican Jerk Walnut Tacos
- Spicy Jamaican Beef Patties
- Plant-Based Jamaican Curry Chicken with Jackfruit
- Vegan Jamaican Beef Patties
- Jamaican Cornmeal Porridge
- Vegan Jamaican Power Bowl
- Flaky Jamaican Curry Chicken Patties
- Jamaican Curry Shrimp + White Rice
- Jamaican-inspired Coconut Rum Cake
- Vegan Jamaican Ackee + Saltfish
MADE OUR RECIPE(S)?
If you tried my Jamaican Pineapple Jerk Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Baked Jamaican Pineapple Jerk Chicken Recipe
Ingredients
CHICKEN:
- 3-4 lbs. organic chicken (Drumsticks, Breasts, + Thigh pieces work great; See Jerk Chicken Wings for wing option)
- 2 Tbsps Homemade Jerk Dry Rub Seasoning
- 2-3 Tbsps Jamaican Green seasoning, store-bought or homemade
- 3-4 Tbsps Jerk seasoning paste, store-bought or homemade
- 2 scotch bonnet pepper, slit or diced
- 1 cup organic chicken stock or bone broth
- 2 cups pineapple chunks, organic (See the Ultimate Guide to Pineapple: Cutting, Types, + More; You can substitute with a can of pineapple chunks--just drain well)
PINEAPPLE JERK SAUCE:
- 2 Tbsps unsalted butter
- broth from baked jerk chicken (See instructions on how to retrieve chicken broth from cooked wings)
- ½ cup pure pineapple juice (I love using Knudsen brand)
- ½ cup BBQ sauce, premium (You can make your own homemade BBQ sauce, if preferred)
- 2 fresh thyme sprigs
- 2 Tbsps Jerk seasoning paste, store-bought or homemade
- 1 tablespoon cornstarch (Be sure to mix with 3 Tbsps warm water)
GARNISH:
- Fresh pineapple chunks or slices
- Fresh thyme sprigs
- Chopped scallion (aka green onions)
Instructions
MARINATE THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with Jamaican Green seasoning, jerk seasoning, pineapple chunks, and Jerk seasoning paste, mixing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight or up to 2 days in the refrigerator. Be sure to let it sit at room temp. for 20 minutes or so before baking.
- Preheat the oven to 375 degrees Fahrenheit and get a non-stick standard 9x13 baking dish or griddle pan. Set aside.
BAKE THE CHICKEN:
- Add the chicken to the prepared baking dish or pan, spreading them out side by side. Add the scotch bonnet peppers, tucking them in between a few places and pour the chicken stock/broth around the chicken evenly to create a thin layer "bathe" without rinsing off seasoning. Tightly cover the top with foil paper. Bake for 30-35 minutes or until chicken pieces are mostly cooked through. Carefully, drain the chicken juices or "liquid (aka jerk broth)" from the chicken into a saucepan and set aside. Return the chicken back to the oven and bake for another 5-10 minutes or until they appear more "dry".
MAKE THE PINEAPPLE JERK SAUCE:
- In the same saucepan with the jerk "liquid" broth, over medium-high heat, add the butter and let it melt. Add the BBQ sauce, pineapple juice, jerk marinade, fresh thyme sprigs, and mix together until combined. Let everything boil for 1-2 minutes and then reduce the heat to medium-low and add in the cornstarch mixture, stirring frequently until the sauce thickens.
COMBINE + BAKE AGAIN:
- Generously brush (or spoon) the pineapple jerk sauce atop chicken just until fully coated and bake (without foil) for another 10-15 minutes or until the sauce has "Baked onto" chicken. NOTE: I like to broil the chicken for the final 5-10 minutes for the best results. Just be sure to keep an eye on them to avoid burning. Remove from oven.
- To serve, enjoy your pineapple jerk chicken with a side of bread (hard-dough bread is traditionally used) or with your favorite side (i.e. grilled or boil corn, baked sweet potatoes, white rice, coconut rice, rice + peas, fried sweet plantains, veggies, etc.).
- Bon Appétit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do so in the microwave or in the oven at 350 degrees Fahrenheit until warmed through.
- JERK SAUCE/MARINADE: Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
- SCOTCH BONNET PEPPER: If you'd like, you can increase the amount of scotch bonnet peppers used in the jerk sauce and/or marinade to as much as 4 total, if you love extra spice!
- DAIRY-FREE OPTION: To make this recipe entirely dairy-free, be sure to sub butter with vegan butter. Also, ensure that other ingredients are DF.
Nutrition
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LET US KNOW!
This was so delicious! You made my life partner sweat (due to the heat of this)! We cook your recipes once a week 🙂
Can I sub the pimento seed for ground allspice? How much should I use?
Hi Steven! Yes, you can! I would use 1 tsp of allspice! 🙂
Delicious! Made this tonight was so yummy. Used ketchup and coconut milk as recommended. No Flavo Rice available used Jamaican all purposes seasoning. Used 2 scotch bonnet will reduce to 1 1/2 next time a little too spicy for my other half but he loved it too! Thank you once again.
Hi! Yay! I'm so GLAD that you enjoyed this recipe! It's truly one of my favorite ways of enjoying jerk chicken! Thanks so much for choosing to make this recipe! 🙂
How much BBQ sauce?
Hi Stacy! The BBQ sauce is as a garnish, therefore, you can use as much or little as you'd like. I generally use about 1-2 cups. 🙂
delicious recipes thanks, need recipe for no bake strawberry cheesecake
Hi Maria! I'm so glad that you enjoyed it! I definitely will keep that in mind! However, if you ever want a strawberry cheesecake---I have one here 🙂 : https://www.orchidsandsweettea.com/not-so-classic-new-york-style-cheesecake/
Just pulled the chicken out of the oven and wow! Not only does my home smell amazing, the chicken looks delicious. I made mine with a side of macaroni and cheese using smoked Gouda and brie, and roasted veggies. I’m looking forward to buying your cookbook. You did your thing with the chicken & can’t wait to try my hand at one of your desserts. Thanks!!
Hi Anaïse! OMGG! I'm so thrilled that you enjoyed this jerk chicken recipe! It's truly one of my faves. Definitely loving the delicious sides you made with it----truly a feast! I appreciate you giving it a try and for your support with everything, including my cookbook! 🙂
This was a serious hit! Love the addition of pineapple without having it take over the dish. My mouth is on fire still- absolutely incredible! We didn’t have scotch bonnet so did a meadly of peppers, one fresh long hot, teaspoon dried habanero and 1 1/2 teaspooons of sugar rush peach chile powder. I made a chicken stock/pineapple juice rice side to go with it. It smells like bbq when you open the oven and really takes the chill out of a winter day. Thank you for sharing this!
Hi Jackie! Wow---I'm SO happy that you enjoyed this recipe! It's one of my faves and it definitely gives a kick of spice, but so worth it. haha. Love the additions you added---they sound like they would be delish with this chicken! Thanks so much for giving it a try! 🙂
i’ve made this recipe twice and it’s AMAZING! the second i begin suggesting this for dinner, i can’t even finish saying “jamaican” before my boyfriend is saying “YES!”. we have sensitive taste buds for heat so we only use one habenero (sometimes two, usually just one). i also add 1/4-1/3 cup of orange juice to the marinade for an extra boost of tangy/sweet/citrus flavor (:
Hi Lindsay! Wow---this makes me so happy! I'm thrilled that you enjoyed this recipe! And I love the orange juice substitute! Thanks so much for giving it a try! 🙂
Was wondering if I can use boneless thighs for this recipe? How much would I alter the cooking time?
Hi Natasha! For boneless thighs, it should cook a few minutes quicker depending on how thin they are. Maybe about 25-30 minutes until cooked through. 🙂
What pepper could I substitute if scotch bonnet peppers are not available?
Hi Kim! You can definitely use habanero peppers! 🙂
I bet this is one of the most delicious ways to make chicken. It certainly looks like it is nobody's business!
We had this jerk chicken for dinner last night and it was amazing! That pineapple flavor is incredible
Love how easy this recipe is. It’s perfect for our family!
Every bite does indeed look amazing! All of the flavors are incredible. And I love these vibrant colors.
I have been searching for the best Jamaican jerk chicken recipe ever since I visited Jamaica years ago and I finally found it! This chicken has sooo much flavor and is so easy to prepare, everyone in my house loved it so much!