Description
This Baked Jamaican Pineapple Jerk Chicken recipe is a delightful fusion of sweet and savory flavors. Tender chicken thighs are marinated in a medley of pineapple juice, soy sauce, and aromatic spices, then baked to juicy perfection. The addition of crushed pineapple and jerk seasoning gives this dish a tropical twist that is sure to impress your taste buds.
Ingredients
Scale
- 1/2 cup pineapple juice
- 1/2 cup crushed pineapple
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 2 tablespoons jerk seasoning
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Marinade:
- 8 bone-in, skin-on chicken thighs
Chicken:
- Fresh chopped parsley or green onions
Garnish:
Instructions
- Prepare the Marinade: In a large bowl or zip-top bag, combine pineapple juice, crushed pineapple, soy sauce, brown sugar, olive oil, jerk seasoning, lime juice, garlic, ginger, allspice, and paprika. Mix well.
- Marinate the Chicken: Add chicken thighs to the marinade, ensuring they are well coated. Refrigerate for at least 2 hours, preferably overnight.
- Bake the Chicken: Preheat oven to 400°F (200°C). Place the marinated chicken in a baking dish, skin-side up. Pour half of the marinade over the chicken. Bake for 40–45 minutes, basting occasionally, until cooked through.
- Finish and Serve: For crispier skin, broil for 2–3 minutes. Garnish with parsley or green onions before serving.
Notes
- For enhanced flavor, marinate the chicken overnight.
- You can also grill the chicken for a smoky twist.
- Pair with coconut rice, fried plantains, or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 2 thighs
- Calories: 420
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 135 mg
